Rosemary Jelly

Roasted Beets

Rosemary Roasted Baby Carrots

Rosemary Walnuts

Rosemary Sweet Potato Fries

Quick Harvard Beets

Dutch Beets

Rosemary Au Gratin Potatoes

Rosemary Pork Chops

Rosemary Red Potatoes

Rosemary Root Vegetables

Simple Harvard Beets

Rosemary Mashed Potatoes

Rosemary Roasted Potatoes

Rosemary-Garlic Mashed Potatoes

Garlic-Rosemary Brussels Sprouts

Thyme and Rosemary Carrots

Rosemary Salmon and Veggies

Roasted Rosemary Sweet Potatoes

Home Recipes Ingredients Vegetables Beets

Rosemary Beets

Name: Rosemary Beets
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings.
Ingredients: 1/3 cup honey; 1/4 cup white balsamic vinegar; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 1 tablespoon olive oil; 2 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon Chinese five-spice powder; 1/2 teaspoon coarsely ground pepper; 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed; 1 medium red onion, chopped; 1 medium orange, peeled and chopped; 1 cup crumbled feta cheese

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 6 hours

Makes

8 servings

Updated: Nov. 02, 2023

For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada

Rosemary Beets Recipe photo by Taste of Home

Ingredients

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Directions

In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.

Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts

3/4 cup: 200 calories, 4g fat (2g saturated fat), 8mg cholesterol, 511mg sodium, 37g carbohydrate (31g sugars, 5g fiber), 6g protein. Diabetic exchanges: 2 vegetable, 1 starch, 1 fat.

Rosemary Beets

Ingredients

Directions

Nutrition Facts

More from Taste of Home