Crock Pot Baked Beets in Warm Raspberry Vinaigrette
Experience the earthy sweetness of perfectly tender beets with a tangy twist in this Crock Pot Baked Beets in Warm Raspberry Vinaigrette recipe. Slow-cooked to fork-tender perfection, the beets are effortlessly peeled and paired with a luscious homemade vinaigrette made from raspberry vinegar, honey, Dijon mustard, and a hint of fresh thyme. This unique dish balances sweet, savory, and tart flavors, making it an elegant yet simple side dish that’s perfect for any occasion. Whether served warm or at room temperature, this recipe highlights the natural flavors of root vegetables and gourmet vinaigrettes in a way that's sure to impress. Ideal for healthy eating enthusiasts, beet lovers, or anyone searching for an easy slow-cooker recipe, this dish transforms humble beets into a flavorful culinary standout.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 small to medium-sized fresh beets
- 2 tablespoons olive oil
- 3 tablespoons raspberry vinegar
- 1.5 tablespoons honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.5 cup water
Instructions
Thoroughly wash the beets and trim off the leafy tops, leaving about 1 inch of the stem intact to prevent bleeding during cooking.
Place the beets into the crock pot. Add 1/2 cup water to the crock pot, ensuring there is enough moisture to gently steam and cook the beets.
Cover the crock pot with its lid and set it to cook on high for 4 hours, or until the beets are fork-tender. Cooking time may vary depending on the size of the beets.
After the beets are cooked, remove them from the crock pot and let cool slightly. Once cooled, carefully peel the skins off using your hands or a paper towel. The skins should slide off easily.
While the beets cool, prepare the warm raspberry vinaigrette. In a small pan over low heat, whisk together the olive oil, raspberry vinegar, honey, Dijon mustard, salt, black pepper, and fresh thyme leaves until emulsified and warm, about 2-3 minutes. Do not allow the vinaigrette to boil.
Slice the peeled beets into wedges or rounds, depending on your preference, and arrange on a serving platter.
Drizzle the warm raspberry vinaigrette over the beets evenly, ensuring they are well-coated.
Serve immediately as a side dish, or let it cool slightly for a warm salad option.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 20.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
