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Prep time: 5 mins
Cook time: 1 hours
Servings: 4
Ingredients
1 lbs of cooked beets, quartered
1/8 tsp of ground nutmeg
1 tsp of sugar
2 tsp of cornstarch
1/2 cup of cranberry juice
2 tsp of olive oil
(Optional) 1/2 tsp of finely shredded orange zest
Preparations
1. Pour the beets into a 1-1/2-Quart crock pot and sprinkle with the nutmeg.
2. Mix the cornstarch and sugar in a small bowl. Whisk in the cranberry juice until smooth and stir in the olive oil.
3. Add the cranberry mixture into the slow cooker over the beets. Stir to combine.
4. Cook with the lid on for 1 hour on HIGH, until the sauce is thickened and the beets are heated through. Serve warm.
