Lemon-Rosemary Beets

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

Ingredients:

2 pounds beets (about 6), peeled and cut into wedges

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 rosemary sprigs

1/2 teaspoon grated lemon rind

Directions:

1. Place first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beets are tender. Remove and discard rosemary sprigs; stir in lemon rind.

By RecipeOfHealth.com