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


  • 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


  • 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.