Slow Cooker Roasted Beet Salad

Fresh roasted beets are delicious—and beautiful. They are a wonderful addition to salads, or even just as a snack with sea salt. To make for an even prettier presentation, use yellow beets as well.

Serves: 6Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 3 large beets with beet greens
  • 3 Tbsp. plus 2 tsp. olive oil, divided
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ¼ cup golden raisins
  • 2 Tbsp. balsamic vinegar
  • ¼ cup slivered almonds

Directions

  • Remove greens from the beets and reserve. Place each beet in a large square of foil and drizzle with a tablespoon of olive oil. Season with salt and pepper. Wrap the foil tightly.
  • Place the beets in a 4- to 5-quart slow cooker and cook on high for 3–5 hours.
  • When the beets are fork tender, unwrap them and let them cool.
  • In a medium skillet, heat remaining olive oil over medium heat. Once the oil is hot but not smoking, add the greens and sauté until wilted, about 2 minutes. Reduce heat to low and add the raisins and balsamic vinegar. Stir and cook for 1 minute.
  • Using a paper towel, rub the beets to remove skins. Thinly slice the beets and fan into a large circle on a platter or serving plate. Mound the warm greens mixture in the center and top with almonds.

Recipe Information

Serves: 6

Ingredients

  • 3 large beets with beet greens
  • 3 Tbsp. plus 2 tsp. olive oil, divided
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ¼ cup golden raisins
  • 2 Tbsp. balsamic vinegar
  • ¼ cup slivered almonds

Directions

  • Remove greens from the beets and reserve. Place each beet in a large square of foil and drizzle with a tablespoon of olive oil. Season with salt and pepper. Wrap the foil tightly.
  • Place the beets in a 4- to 5-quart slow cooker and cook on high for 3–5 hours.
  • When the beets are fork tender, unwrap them and let them cool.
  • In a medium skillet, heat remaining olive oil over medium heat. Once the oil is hot but not smoking, add the greens and sauté until wilted, about 2 minutes. Reduce heat to low and add the raisins and balsamic vinegar. Stir and cook for 1 minute.
  • Using a paper towel, rub the beets to remove skins. Thinly slice the beets and fan into a large circle on a platter or serving plate. Mound the warm greens mixture in the center and top with almonds.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat10g
Saturated Fat1.5g
Cholesterol0mg
Sodium400mg
Total Carbohydrate14g
Dietary Fiber3g
Sugars10g
Protein2g