Rosemary Beets

• 1/3 cup honey
• 1/4 cup white balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon coarsely ground pepper
• 5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
• 1 medium red onion, chopped
• 1 medium orange, peeled and chopped
• 1 cup crumbled feta cheese

1. In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top.
2. Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

honey, white balsamic vinegar, fresh rosemary, thyme, olive oil, garlic, salt, ground pepper, fresh beets, red onion, orange, feta cheese

Taken from www.tasteofhome.com/recipes/rosemary-beets/ (may not work)