Ingredients
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4–6 large Beetroot
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3 Tbsp Olive Oil
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1 tsp Sea Salt
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¼ tsp Black Pepper
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3 Tbsp Balsamic vinegar
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1 Tbsp Lemon Juice
Directions
Steps
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1
Done
|
Use foil to make a packet around each beet. |
|
2
Done
|
Divide the olive oil, salt, pepper, balsamic vinegar, and lemon juice evenly between each packet. |
|
3
Done
|
Place each beet packet into the slow cooker. |
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4
Done
|
Cover and cook on Low for 3–4 hours, or until the beets are tender when poked with a knife. |
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5
Done
|
Remove each beet packet from the crock and allow to cool and let the steam escape. Once cool enough to handle, use a paring knife to gently peel the skin off each beet. Cut into bite-sized pieces and serve with juice from the packet over the top. |
