Crock Pot Thyme Roasted Beets
Transform your beets into a show-stopping side dish with this easy recipe for Crock Pot Thyme Roasted Beets. Combining the earthy sweetness of beets with the aromatic freshness of thyme, this slow-cooked dish is as effortless as it is flavorful. With just 10 minutes of prep time, the crock pot takes care of the rest, gently roasting the beets to tender perfection over four hours. Infused with olive oil, garlic, and a hint of salt and pepper, these roasted beets are deliciously simple yet elevated. For an added burst of tanginess, a drizzle of optional balsamic vinegar takes the flavors to the next level. Serve them warm as a vibrant, naturally sweet side dish, or refrigerate for meal prep versatility. Ideal for weeknight dinners, special occasions, or healthy eating plans, this recipe is a must-try for beet lovers and crock pot enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium (about 2-3 inches in diameter) beets
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 2 whole, peeled garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
Wash and scrub the beets thoroughly to remove any dirt. Pat dry with a towel. If desired, trim the beet tops and roots slightly, but leave the skins intact for cooking to help retain moisture and flavor.
Drizzle the olive oil onto the beets and rub them evenly to coat. Sprinkle with salt and black pepper to season.
Place the beets into the crock pot, arranging them in a single layer if possible. Add the garlic cloves and fresh thyme sprigs on top of the beets.
Cover the crock pot with its lid and set the heat to low. Cook for 4 hours or until the beets are fork-tender. The cooking time may vary slightly depending on the size of the beets.
Once cooked, remove the beets from the crock pot and allow them to cool slightly. Use a paper towel or your hands to gently rub off the skins; they should slide off easily.
Slice the beets into wedges or bite-sized pieces as desired and transfer them to a serving dish.
Optionally, drizzle with balsamic vinegar for added flavor and garnish with additional fresh thyme leaves.
Serve warm as a side dish or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 36.9 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1732 mg | 37% | |
*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.
