Ingredients
1/3 cup honey1/4 cup white balsamic vinegar1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme1 tablespoon olive oil2 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon Chinese five-spice powder1/2 teaspoon coarsely ground pepper5 large fresh beets (about 3-1/2 pounds), peeled and trimmed1 medium red onion, chopped1 medium orange, peeled and chopped1 cup crumbled feta cheese
Preparation
In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.
Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.
