Lemon-Rosemary Beets

Ingredients

• 2 pounds beets peeled cut into wedges ( 6)
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon cider vinegar 
• 2 tablespoons honey 
• 0.8 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 2  rosemary sprigs 

Equipment

• slow cooker

Directions

1. Place first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beets are tender.
2. Remove and discard rosemary sprigs; stir in lemon rind.