Ingredients
2
lb beets (about 6), peeled, cut into wedges
2
tablespoons fresh lemon juice
2
tablespoons extra-virgin olive oil
2
tablespoons honey
1
tablespoon cider vinegar
3/4
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
2
sprigs fresh rosemary
1/2
teaspoon grated lemon peel
Preparation
Spray 4-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except lemon peel.
Cover; cook on Low heat setting 8 hours. Remove and discard rosemary sprigs. Stir in lemon peel.
