Simple Slow Cooker Roasted Beets

Slow Cooker Roasted Beets
Slow Cooker Roasted Beets. Diana Rattray
  • 3 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 3 hrs
  • Yield: 8 to 12 Servings
Ratings (37)

Beets are filled with nutrients, and roasting them in their skins is the best way to preserve the vitamins and minerals they contain.

Yes, you can have perfectly roasted beets with very little prep or mess. Just scrub the whole beets, trim them a bit, wrap them in foil, and slow cook them to tender perfection.

I especially like the slow cooker method when I need the oven for other things, or when I have to be away from the kitchen for any length of time. It's a great "set and forget it" dish! 

What You'll Need

How to Make It

  1. Scrub and trim the beets, leaving about one inch of the tops on and rootlets intact.
  2. Place each beet on a square of foil and drizzle with about 1/2 teaspoon of olive oil; rub the oil over the surface of the beets. Bring the corners of the foil up around the beets and twist to seal. Repeat with the remaining beets.
  3. Put the wrapped beets in the slow cooker, cover, and cook on HIGH for 3 to 4 hours, or until the beets are tender.
  1. When they're cool enough to handle, trim ends and slip the skins off. Use in a recipe or slice and eat!

Slice or dice the roasted beets and use them as a side dish, or add them to a salad. Use red beets or golden beets. Be on the lookout for other interesting varieties! There's the two-tone Chioggia beet, and you might even find white beets in some markets.

Tips and Variations

 

How to Freeze Roasted Beets

You can freeze the roasted beets for up to 8 months, and even longer if you use a vacuum sealer. This is especially convenient if you have an abundance from the garden or a local farmer's market.  

Roast the beets and remove the stems and skins. Slice the beets into rounds about 1/4-inch thick, dice them, or quarter them. If they are very small, leave them whole. Pack them into heavy duty freezer bags or containers. Label with the name and date and freeze for up to 8 months.

If you have a vacuum sealing system, freeze the beets in a single layer on a baking sheet and then vacuum seal the frozen beets in meal-size portions. Label, date, and freeze for 2 to 3 years. check your vacuum sealer manual for more specific information.