Making beets in the slow cooker is one of the easiest ways to cook these sweet, earthy root vegetables. Use this basic recipe to cook beets for salads, side dishes or even in chocolate cake. Choose beets that are similar in size so that they'll all cook evenly, and be sure to scrub them well before wrapping them up in the packet.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours, 5 minutes
Yield: 2 pounds cooked beets (serves 6)
- 2 pounds medium to large beets
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper, optional
- Place a large sheet of aluminum foil on a work surface. Trim the stem and root ends of the beets and place them in the center of the sheet of foil. Drizzle the beets with olive oil. Wrap the beets up in the aluminum foil so that the foil completely encases the beets.
- Place the foil packet inside of a medium or large slow cooker crock. Place the lid on the crock and set the slow cooker to high. Cook for 4 to 6 hours, depending on size. The beets are done when they pierce easily with a fork.
- Using tongs, remove the foil packet from the slow cooker and place on a cutting board. Open the packet carefully, being cautions of the steam that will escape from the foil. Let the beets cool until they are cool enough to handle. Using your fingers or a paring knife, pull or scrape the peels off the beets. Slice or chop beets as needed for recipes or dice and serve drizzled with a little olive oil and sprinkled with salt and pepper.