Spray beets with vegetable oil spray and season with salt and pepper. Wrap beets individually in aluminum foil and place in slow cooker. Add water, cover, and cook until beets are tender, 6-7 hours on low or 4-5 hours on high.
Transfer beets to cutting board and carefully remove foil (watch for steam); discard water. When beets are cool enough to handle, rub off skins with paper towels or dish towel and cut into 1/2-inch thick wedges.
Whisk vinegar, oil, and mint together in large bowl. Add beets and toss to coat. Season with salt and pepper to taste. Sprinkle with blue cheese and walnuts and serve.
Originally Submitted
2/4/2016
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