Slow Cooker Beets with Creamy Goat Cheese Sauce

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When many of us think of beets, we remember the vinegar-soaked variety our grandmothers would serve us from a big jar. For that very reason, a lot of us never really enjoy beets until we begin experimenting with them ourselves. Beets can be enjoyed in so many different ways! They have an amazing color that cannot be beat and a wonderfully soft texture when cooked low and slow. This is a super simple recipe for slow cooker beets. This beet recipe is delicious on its own, but when paired with this AMAZING goat cheese sauce recipe, the combination is divine!

Note: When slow cooking beets, make sure to scrub any dirt or grime off the beets’ exterior before wrapping with foil.

You might also like our Roasted Beet Salad.

Slow Cooker Beets with Creamy Goat Cheese Sauce

Slow Cooker Beets with Creamy Goat Cheese Sauce

Yield: 4 beets | Serving Size: 1 beet |Calories: 203 | Total Fat: 13.8 g | Saturated Fat: 7.5 g | Trans Fat: 0 g | Cholesterol: 30 mg | Sodium:175 mg | Carbohydrates: 10.8 g | Dietary Fiber: 2.1 g | Sugars: 8.6 g | Protein: 10.4 g | SmartPoints (Freestyle): 8


  • 4 beets
  • 1 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
    Goat Cheese Spread
  • 4 oz. soft goat cheese
  • 1 tbsp olive oil
  • 1 tsp each fresh basil and thyme


  1. Begin by scrubbing the exterior of the beet to remove any dirt from the skin. Remove tops from the beets.
  2. Make 4, 6” x 6” squares of aluminum foil. Place a beet in the center of each square.
  3. Drizzle beets with olive oil and just a sprinkling of salt and pepper. Wrap the foil around the beet until it is completely enclosed.
  4. Place beets in your slow cooker and cook on high for 4 hours.
  5. For the Goat Cheese Sauce, combine the cheese olive oil, basil, and thyme in a blender. Blend until smooth. Refrigerate until ready to use.
  6. When removing the packages from the slow cooker, carefully open the aluminum foil and allow any steam to escape (they will be very hot!!)
  7. Once the beets are cool, remove the skins with a small knife – the skins should just fall off. Serve with goat cheese sauce and fresh basil. Enjoy!

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6 Comments on "Slow Cooker Beets with Creamy Goat Cheese Sauce"

  1. Tammy  December 13, 2015

    A good substitution for the goat cheese?

    • SkinnyMs  December 14, 2015

      I would suggest Feta.

  2. Bethany  January 8, 2016

    Do you peel the beets?

    • Gale Compton  January 8, 2016

      Bethany, You don’t peel the beets before cooking. 🙂

  3. Amber Da Ponte  June 18, 2020

    Do you happen to know what the time would be in an instant pot?

    • Nichole Furlong  June 26, 2020

      The beets will take about 20 minutes in an Instant Pot on high pressure. Keep in mind this time does not include the time it takes for the Instant Pot to heat up!


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