Fully customized nutrition plans, support, tracking and more! All designed specifically, and only, for YOU!
The Slow Cooker, or CrockPot is one of my passions... as of this writing, I have 7 crockpots in my kitchen... and I use them. All of them. There is so much you can do in these wondrous machines! ;-) They're a huge part of my One Day Food Prep, too!
1 - 2 cup fresh beets (I mix golden & red, or whatever my supermarket has)
1-2 tblsp olive oil
Pepper & Sea Salt (to taste)
1 cup broth
Wash beets. Place a large piece of parchment paper on the counter. Add broth to crockpot. Put beets in center of parchment, drizzle with olive oil and sprinkle on pepper & sea salt. Bringing the sides of the paper together, twist the top and place the bundle in the crockpot (no, the paper won't dissolve in the broth - no worries).
Cook on high for 4-5 hours or until the beets are tender and easily pierced. Allow to cool, then with a sharp knife, peel the skins off the beets (they should literally peel right off, like a boiled potato). Either serve, or place in containers for later meals.