Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
slow-cook:
4 hrs
total:
4 hrs 25 mins
Servings:
10
Yield:
7 cups vegetables + 2/3 cup cream
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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; fat 6g; cholesterol 1mg; saturated fat 1g; carbohydrates 16g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 11g; protein 4g; vitamin a 3876IU; vitamin c 7.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 128.5mcg; sodium 258mg; potassium 452mg; calcium 46mg; iron 1.1mg.
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