Beets with Pepitas and Queso Fresco  yellow_icon  Green_icon

Serves 4 • Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Crumbled queso fresco, toasted pepitas, and fresh cilantro turn this slow-cooked vegetable side into an impressive restaurant-style dish. To ensure even cooking, we recommend using beets that are similar in size—roughly 3 inches in diameter.

1½

pounds beets, trimmed

1½

tablespoons extra-virgin olive oil

1

tablespoon honey

2

teaspoons grated lime zest plus 3 tablespoons juice

½

teaspoon minced canned chipotle chile in adobo sauce

Salt and pepper

1½

ounces queso fresco, crumbled (⅓ cup)

¼

cup fresh cilantro leaves

2

tablespoons pepitas, toasted

1. Wrap beets individually in aluminum foil and place in slow cooker. Add ½ cup water, cover, and cook until beets are tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Transfer beets to cutting board, open foil, and let cool; discard cooking liquid. Rub off beet skins with paper towels and cut beets into ½-inch-thick wedges.

3. Whisk oil, honey, lime zest and juice, and chipotle together in large bowl. Add beets and toss to coat. Season with salt and pepper to taste. Sprinkle with queso fresco, cilantro, and pepitas and serve.

Per serving:
Cal 180
Fat 8g
Sat Fat 1.5g
Chol 5mg
Carb 23g
Protein 5g
Fiber 5g
Sodium 150mg