Best 6 Slow Cooker Balsamic Glazed Beets Recipes

HOW TO COOK BEETS IN THE SLOW COOKER

Steps:

• Remove greens from beets and try not to cut into the beet itself, the beets will bleed while cooking if so. Use the greens in another recipe or discard. DO NOT PEEL THE BEETS YET. Wash and add to the slow cooker.
• Pour over the water and sprinkle over the salt.
• Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
• Take the insert off the heat and let the beets cool down enough to handle.
• To peel the beets, use a paper towel and rub off the skins. Avoid washing the beets for this may rinse off some of the flavor.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
• In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
• Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

BALSAMIC-GLAZED BEETS

Steps:

• In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
• In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
• Serve beets sprinkled with remaining thyme.

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.