I had a brainwave today and made this Simple Slow Cooked Beetroot! I was going through my salad drawer and noticed a bunch or organic beetroot that I’d picked up cheaply recently. I’ve never cooked beetroot before and knew that boiling was the usual way of cooking it. I remember as a child one of my dad’s favourite things was the boiled beetroot from our local green grocers, the supermarket beetroot in vinegar never got a look in! But Saturday is always a busy day and I didn’t want to fuss over a pan of boiling beetroot so decided that the slow cooker would be the perfect fuss free way to cook them.
After some research I discovered that there weren’t any recipes for slow cooked beetroot so I made an educated guess that 3 hours cooking on high would be about right. How pleased was I when after 3 hours the beetroot was firm and perfectly cooked. The flavour was so good too, I expect being organic probably made a difference. I usually buy cooked beetroot in a vacuum pack but compared to my slow cooked beetroot I now realise how insipid the flavour is.
So if you’ve never cooked your own beetroot then I can’t recommend this easy and simple cooking method enough. What could be easier than popping your beetroot into a slow cooker, covering with water and then forgetting about them for 3 hours? Do you cook any vegetables in your slow cooker? Do let me know in the comments!
Cooked beetroot is great served salad but if you’d like some further inspiration you might like to check out the following recipes:
Beetroot Salad with Pomegranate – Family Friends Food
Beetroot, Lentil & Feta Salad – Greedy Gourmet
You might also like to check out these recipes using whole vegetables:
How to Cook a Whole Butternut Squash in the Slow Cooker – My Fussy Eater
Slow Cooker (Crockpot) Jacket Potatoes – Kavey Eats
Slow Cooker Whole Spiced Cauliflower – BakingQueen 74
Simple Slow Cooked Beetroot - so easy!
- 1 bunch of beetroot I used organic
- boiling water
- Wash the beetroot and cut off the stems.
- Place in slow cooker and add enough boiling water to cover plus 2cm.
- Cook on high for 3 hours or until just tender when pierced with a cocktail stick or skewer.
- Drain off the water.
- Remove beetroot skins by rubbing off with your thumbs.
- Slice and serve.
Why not pin for later?