Slow Cooker Beets

4-6 servings

• 4-6 large beets, scrubbed well and tops removed
• 3 tbsp EVOO 
• 1 tsp salt
• 1/4 tsp pepper
• 3 tbsp balsamic vinegar
• 1 tbsp lemon juice

1. Use foil to make a packet around each beet
2. Divide the EVOO, salt, pepper, balsamic and lemon juice evenly between each packet
3. Cover and cook on low for 3-4 hours or until fork-tender
4. Remove each beet packet from the crock and allow to cool and let steam escape
5. Once cool enough to handle, use a paring knife to gently peel the skin off each beet.
6. Cut into bite-sized pieces and serve with the juice from the packet.