Since I now have to justify why I’m cooking something that can be made on stove, instant pot, oven grill, campfire, propane stove burner, fireplace with tripod Dutch oven set up instead of in my slow cooker on a *slow cooking sub reddit* here’s why:
I am going to be in my garden and at my writing group all day and then a NIA class. I want to start meal prep for a beet salad and a beet chickpea stew for the weekend and don’t want to waste my precious at home time cooking the beets in the he oven. Hope that satisfies the “shoulda cooked it in the …people out there.”
Okay on to recipe: Cooked in 3 quart slow cooker
Two medium beets, peeled and greens and roots chopped off. If extra large cut in halves or trim to fit your slow cooker.
Olive oil ( no exact measurement perhaps 1/4 cup) Generous amounts of pepper, salt, dried dill and thyme.
2 shallot cloves, peeled or ( it’s like garlic gloves you can break it off in chunks – see comment for other options)
2-4 garlic gloves peeled
Tear off two sheets of aluminum foil large enough to wrap your beets. Place beets on each sheet, coat in olive oil and sprinkle all sides with dill, pepper, thyme and salt. Wrap tightly to help prevent leaks and the beet juices caramelizing and burning in your crock. you can add 1/4 cup of water on bottom to help catch the drips and steam the beets a little.
Cook on low for 5-6 hours. Remove and serve as side dish or use in other dishes.
Icy-Establishment298
Notes:
If you want more roasted flavor you can run the beets under the broiler for a few minutes.
Meal prep plan:
One beet is going in a Greek style barley salad with mint, parsley, feta cheese and chickpeas for my work week..
The other may go in a creamless ( basically a potato beet soup) soup or I may make a hash or add it to some homemade hummus. I may just eat with a poached egg on toast for breakfast on Sunday. Haven’t decided yet.
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Since I now have to justify why I’m cooking something that can be made on stove, instant pot, oven grill, campfire, propane stove burner, fireplace with tripod Dutch oven set up instead of in my slow cooker on a *slow cooking sub reddit* here’s why:
I am going to be in my garden and at my writing group all day and then a NIA class. I want to start meal prep for a beet salad and a beet chickpea stew for the weekend and don’t want to waste my precious at home time cooking the beets in the he oven. Hope that satisfies the “shoulda cooked it in the …people out there.”
Okay on to recipe: Cooked in 3 quart slow cooker
Two medium beets, peeled and greens and roots chopped off. If extra large cut in halves or trim to fit your slow cooker.
Olive oil ( no exact measurement perhaps 1/4 cup)
Generous amounts of pepper, salt, dried dill and thyme.
2 shallot cloves, peeled or ( it’s like garlic gloves you can break it off in chunks – see comment for other options)
2-4 garlic gloves peeled
Tear off two sheets of aluminum foil large enough to wrap your beets. Place beets on each sheet, coat in olive oil and sprinkle all sides with dill, pepper, thyme and salt. Wrap tightly to help prevent leaks and the beet juices caramelizing and burning in your crock. you can add 1/4 cup of water on bottom to help catch the drips and steam the beets a little.
Cook on low for 5-6 hours. Remove and serve as side dish or use in other dishes.
Notes:
If you want more roasted flavor you can run the beets under the broiler for a few minutes.
Meal prep plan:
One beet is going in a Greek style barley salad with mint, parsley, feta cheese and chickpeas for my work week..
The other may go in a creamless ( basically a potato beet soup) soup or I may make a hash or add it to some homemade hummus. I may just eat with a poached egg on toast for breakfast on Sunday. Haven’t decided yet.