A little lemon juice brings out the vivid color in these beets and keeps the flavors bright, too.

Ingredients

• 2 pounds beets (about 6), peeled and cut into wedges
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 rosemary sprigs
• 1/2 teaspoon grated lemon rind

Preparation

1. Place first 8 ingredients in a 4-quart electric slow cooker.
2. Cover and cook on LOW for 8 hours or until beets are tender.
3. Remove and discard rosemary sprigs; stir in lemon rind.