Slow-roast beets to perfection in your slow cooker with our simple foil-packet method. Here, we roast them with fragrant garlic and juicy oranges for extra mouthwatering flavor, then serve them with a creamy horseradish sauce.
6 beets, trimmed and scrubbed (NOTE: Do not pat dry.)
1/2 orange, sliced into wedges
3 cloves garlic
1 tsp olive oil
6 oz plain yogurt
1 tsp jarred prepared horseradish
1/4 tsp kosher salt
2 tbsp finely chopped fresh mint
1 oz toasted unsalted walnuts, chopped
On a large sheet of foil, add beets, orange and garlic. (TIP: Position garlic away from beets to prevent garlic from coloring.) Drizzle with oil. Gather edges of foil together to form a loose packet. Wrap with an additional sheet of foil. Poke a few holes in top of packet.
Add packet to a 4-qt slow cooker. Cover and cook on high for 3 to 4 hours, until beets are fork-tender. Transfer packet to a plate. With oven mitts, carefully open packet. Let cool for 15 minutes, until just cool enough to handle. Discard orange and reserve garlic.
Meanwhile, prepare sauce: In a blender or food processor, blend yogurt, horseradish and reserved garlic until smooth. Transfer to a small bowl and stir in salt.
With a paring knife, carefully peel away beet skin. Slice beets into 1/4-inch rounds. To serve, top with sauce, mint and walnuts.
This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 21/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.