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Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beets in the center of a piece of heavy foil. Place carrots on another piece of foil. Drizzle vegetables with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt and the black pepper. Wrap tightly in foil and stack in a 6-quart slow cooker. Cover and cook on high for 4 to 5 hours or until tender.

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  • Meanwhile, remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lime. For dressing, in a small bowl whisk together the remaining 2 tablespoons oil and 1/2 teaspoon salt, lime juice, and the next five ingredients (through red pepper).

  • Remove and unwrap foil packets. Cut carrots into thin strips. Place beets, carrots, and liquid from packets in cooker. Drizzle with dressing; toss to coat.

  • In a small bowl combine lime zest and the remaining ingredients. Serve vegetables with yogurt mixture, and if desired top with additional crushed red pepper.

Nutrition Facts

127 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 1 mg cholesterol; 258 mg sodium. 452 mg potassium; 16 g carbohydrates; 4 g fiber; 11 g sugar; 4 g protein; 0 g trans fatty acid; 3876 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 129 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 1 mg iron;

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