The pomegranate dressing has a sweet-and-sour quality that gives the beets a nice flavor, and the goat cheese adds a tangy note. Roasting beets develops the sugars and makes them not only sweet but also full flavored. I recommend beets that are around two to two-and-a-half inches in diameter. Once the beets are cooked, they keep refrigerated for several days and stay nicely in the vinaigrette for 3-4 days.
6 to 8 medium beets, scrubbed, stem ends trimmed
1 c. oil
½ c. pomegranate juice
¼ c. rice vinegar
2 shallots (or scallions), finely chopped
2 tsp. sugar
1 tsp. salt
½ tsp. freshly ground black pepper
¼ c. thinly sliced fresh basil for garnishing
8 oz. Goat cheese, crumbled for garnishing
Wrap each beet individually in aluminum foil and arrange in insert of 5-to7-quart slow cooker. Cover and cook on high for 5 hours, until tip of knife inserted into thickest part of beet goes in without any resistance. Remove beets from slow-cooker insert and allow them to cool. Unwrap beets and slip skins off with a sharp paring knife. Cut beets into wedges and transfer to bowl. Whisk together oil, pomegranate juice, vinegar, shallots, sugar, salt, and pepper in mixing bowl. Pour mixture over beets and toss to coat. Marinate beets for at least 2 hours or up to 3 days. Drain beets and arrange on serving platter and sprinkle with basil and goat cheese. Serves 6-8.
Found in Slow Cooker: The Best Cookbook Ever by Diane Phillips.