1poundcooked beets, quartered (I used Melissa's peeled and steamed beets from Costco)
⅛teaspoonground nutmeg
1tablespoonsugar
2teaspoonscornstarch
½cupcranberry juice
2teaspoonsolive oil
½teaspoonfinely shredded orange zest (optional)
Instructions
Ideal slow cooker size: 1-½-Quart.
Place the beets in the slow cooker. Sprinkle with the nutmeg.
In a small bowl, mix together the sugar and cornstarch. Stir in the cranberry juice and whisk until smooth. Stir in the olive oil.
Pour the cranberry juice mixture over the beets. Stir to coat.
Cover and cook on HIGH 1 hour, until the beets are heated through and the sauce has thickened.
Keep warm until ready to serve.
Recipe Notes
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Cranberry Orange Slow Cooker Beets Recipe
Amount Per Serving (1 /2 cup)
Calories 94Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 18g6%
Fiber 3g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.