We’re a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme.
—NANCY HEISHMAN LAS VEGAS, NV
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3 1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese
1. In a small bowl, whisk the first nine ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add the onion and orange. Pour the honey mixture over top.
2. Cook, covered, on low until the beets are tender, 6-8 hours. Remove the beets; cut into wedges. Return to slow cooker. Serve warm or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.