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Ingredients
2 Pounds whole beets, stems & leaves removed
2 Tablespoons lemon juice
1/4 Cup balsamic vinegar
Instructions
Place the beets in the bottom of a 4 quart crockpot. Pour the lemon juice and vinegar over the top. Cover and cook on LOW for 2 hours or until they are easily pierced with a fork.
Remove from the crockpot and allow to cool slightly. Wrap a beet in a paper towel and rub it to remove the skin. Repeat for the remaining beets.