Beets are a controversial food for many people, as their bright color and strong earthiness can be a turn off. If you’re a beet hater but you’ve never had them roasted, you should try this recipe. Cooked for a long period of time in the slow cooker brings out their natural sugars and makes them sweet, while toning down their raw flavor. Serve these beets with the dressing atop field greens for a delicious main dish salad or alongside roasted or grilled meats for a delicious meal.
6 medium beets, scrubbed and trimmed
1 cup vegetable oil
1/2 cup pomegranate juice
1/4 cup rice vinegar
2 small shallots, finely chopped
1 tablespoon sugar
8 ounce goat cheese, crumbled
Wrap each beet in aluminum foil and put them in slow cooker. Cover and cook for 5 hours, until a knife inserted pierces the beets with no resistance.
Remove the beets from the cooker, unwrap and allow them to cool completely. Peel the skins with a pairing knife.
Cut the cooled beets into wedges and put them in a bowl.
Whisk the oil, juice, sugar, vinegar and shallows together and season with salt and pepper. Pour the dressing over the beets and toss to coat.
Refrigerate for 2 hours to marinate. Serve chilled or at room temperature and garnish with the goat cheese.
