I’m trying to make more veggies ahead of time to snack on during the week. These are great on their own or in a salad with pistachios and goat cheese.
Ingredients
3 lbs beets, peeled and cut into bite sized chunks
4-5 Tbsp balsamic vinegar, feel free to use a Tbsp or two of any fancy vinegar you have (I am addicted to lime jalapeño white balsamic)
3 Tbsp Olive Oil
1 ½ Tbsp coriander
Decent amount of salt and pepper to taste
What to Do
Throw everything into the slow cooker and cook on low for 6-7 hours or high for 3-4. Test a few hours into it and cook based on your crunch preference.