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Dinner

Orange Beets 
with Yogurt Horseradish Sauce

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.

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Learn more about the health benefits of horseradish.

Servings
6
Prep Time
20 min
Cook Time
190 min
Duration
210 min

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. With a paring knife, carefully peel away beet skin. Slice beets into 1/4-inch rounds. To serve, top with sauce, mint and walnuts.

Nutrition Information

  • Serving Size 1 beet, 2 tbsp sauce, 1 tsp mint, 1 tsp walnuts
  • Calories 94
  • Carbohydrate Content 15 g
  • Cholesterol Content 11 mg
  • Fat Content 4 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 159 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g