I’m on deadline with a chapter for the cookbook—due tomorrow—so I’ll keep this short and sweet (psst… If you’re a Facebook fan, you’ve already gotten a sneak peek at a particularly delish post that’s coming later this week, when I’ll have time to give it a proper write-up).
So. It’s early summer. The last thing you want to do is heat up the kitchen for an hour or two, roasting beets. But the beets at the farmer’s market are so abundant, and so beautiful, that you just can’t resist.
Good thing you’ve got a slow cooker.
Who knew those humble machines were so versatile? My gorgeous little golden beets were done in three hours, and the kitchen was comfortably cool the entire time. This is a thrilling development, really. It opens up a whole new world of summer-cooking possibilities.
Slow Cooker-Roasted Beets
1 or 2 bunches beets, root end left whole, greens cut off with about an inch of stalk left behind, scrubbed
If your beets are large, wrap them individually in aluminum foil. If they’re small, wrap two or three at a time.
Place the packets in your slow cooker—a single layer cooks fastest, but it’s fine to pile them in until the cooker’s 2/3 full.
Cook on HIGH for 3 to 5 hours, until a paring knife slides easily into one of the larger beets.
While still hot, slip off the skins—I hold the beet in a wad of paper towels (to keep from staining everything) and use another paper towel to rub the skin. They should slip off easily.
Cut up the beets and use however you like.