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.
This Post Has 16 Comments
You have just changed my life. I never think to roast things in a slow cooker, and we have DOZENS of beets planted in the garden.
Totally thrilling development! I had no idea. LOVE beets!!! Thanks.
Woo hoo! It is thrilling, isn't it? Now I'm wandering around the kitchen looking for other things to try out. Onions caramelize BEAUTIFULLY in the slow cooker, for example…
I've never had beets! Once I roasted them but never got around to eating them. You've inspired me to try again.
I love this!
Great tip! We love beets, and this morning I’m cooking yellow, pinwheel,regular & white. Thanks ‘a BUNCH!’
Wht must we rap them? Anyone ever get good results just tossing cut up beets in there and still get them to peel?
Angie, I’ve never tried *not* wrapping them, but I’ve always assumed that the wrap helps keep the outer skins from getting too tough, which seems like more of an issue in the oven than in the slow cooker. But the big thing for me is that it makes them super-easy to slip off afterwards. I’m not sure the same would be true if they were unwrapped–but like I said, I’ve never tried it so I’m not sure! I’ll experiment next time I buy beets…
Why and wrap. Oops.
I just throw them in. Works just fine!
We love beets, golden and the red & white striped ones (don’t know their name) especially. Not a big fan of the solid red ones, but I just happen to have a few in the fridge that I can use to try this method with!
I’d like to clarify that you don’t put any liquid in this before/while cooking, is this correct? Thank you!
Exactly, Marcia. No liquid!
cannt belive you use no liquid I am worried?
Don’t worry! It works perfectly without liquid. You can do whole potatoes this way, too.
This is a great help to me .Thanks. I,m going to roast my beet root in the slow cooker.
Anyone tried this with parchment paper instead of foil? I am trying to stay away from aluminum foil in my cooking.
I cook my sweet potatoes all the time in the slow cooker without foil (just parchment) but have never done beets this way.