Ingredients
2
pounds beets, peeled and cut into 1/2-inch slices (3 cups)
1/2
cup orange juice
1/4
cup cider vinegar
3
tablespoons honey
1
teaspoon salt
1
tablespoon cornstarch
1
tablespoon cold water
Preparation
Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 11 to 12 hours or until beets are tender.
Mix cornstarch and water; stir into beets. Cook uncovered on high heat setting 5 to 10 minutes or until sauce has thickened.
