Beets are bountiful at the farmer’s market this time of year. My favorite way to prepare beets is by roasting them until the skins fall away and the interior flesh is tender. This method helps to bring out their natural sweetness. My friend Amanda refers to beets as “nature’s candy.” And I would agree.
With temperatures reaching the triple digits this week in Pittsburgh, the last thing I wanted to do was turn on the oven. So I decided to try roasting beets in my slow cooker to help keep the house cool. The end result was a perfectly steamed red orb with a silkier texture than I would have achieved using the oven alternative. In fact, I think the slow cooker might become my preferred cooking method in the future.
- 3-4 medium or large beets, tops removed
- 2 Tbl. olive oil
- salt and pepper
- aluminum foil
- Scrub the exterior of the beets with a vegetable brush to remove any soil particles. Tear off enough aluminum foil to form a neat package around each beet. Place the beet in the center of the foil; season with olive oil, salt and pepper. Wrap each beet by folding the corners to the center and twist to seal.
- Place the foil packages, seam side up, in the slow cooker. Cook on high for 3-4 hours, or until a paring knife an easily pierce the center. Cooking time will vary depending on the size of your beets. Mine were the size of a baseball and took 3 ½ hours to become tender.
- Remove the beets from the slow cooker and open the packages to allow the steam to escape. Once cool enough to handle, remove the skin with a paring knife. It should easily fall way. Serve the beets as you wish. I like mine cubed with a small sprinkling of parsley.