Lunch: Chicken, beet, and brussels salad

After discovering how easy and delicious it is to cook with the crock pot (check out this crock pot chicken recipe) we’ve been looking for more ways to use it. This morning Jennifer thought “why not cook the beets in it.”

So that’s what we did. She found this simple recipe. I only had 4 beets so I pared the amounts down a bit. I also think I cut the beets smaller than I was supposed to, so I cooked them on low for a little over 4 hours instead of 6. But they came out sooo good.

They finished cooking right when I got back from the gym, so I tossed them with some dry parsley and then made this bomb salad with them. Check it out.

• 1.5 handfuls of chicken

• 1 handful of roasted brussels

• 1 handful of crock pot beets

• Chopped walnuts and almonds, and a dash of pumpkin seeds

• Finished with olive oil, fig balsamic, red wine vinegar, chopped raw garlic, salt, onion powder

Such a treat!

Slow Cooker Beets

Beets and brussels are two of my favorite vegetables, and of course they’re very different. But the thing they share is their health benefits. Beets are extremely nutritious and have many health benefits, and have been shown to help reduce blood pressure.

I’m a simpleton when it comes to food and so my method of cooking beets has been to boil them. It works fine for me but my girlfriend doesn’t love them. A few weeks ago we had a braised beet salad at one of our favorite restaurants, Undici, that was insanely good. At dinner I told her I wanted to make them that way.

I couldn’t find a good recipe and she suggested instead I use the crock pot. Wow what a game changer that was! I made them again today. Here’s what I did.

I took five beets, cut the stems off and then peeled them and cut them in half (quarters if they’re larger).

I added them to the crock pot and then added 1/2 cup of water, salt, thyme, parsley, chopped garlic and red onion. Closed the lid and let them cook on slow for 4 hours.

🤌🏽 They came out delicious. Give it a try.