Yakityak's "A Taste of India" Crockpot Beets

6 - 8 golden beets, washed, peeled, halved & cut into 1/4" slices
1 large white or yellow onion, quartered & cut into 1/4" slices
12 oz. frozen orange juice or orange juice/mango concentrate (1 can), thawed
1/3 cup fresh squeezed orange juice
2 tblsp mango chutney
2 tblsp extra virgin olive oil
1 tsp quality yellow curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cardamom pod or 1/4 tsp ground cardamom
1/4 tsp garlic salt

Place everything in the crockpot, stir well. Cover and cook on low for 6+ hours.

NB: I use golden beets because my family and I prefer to have the beets peeled before cooking. This is much less of a hassle when the beets are yellow as they do not stain. But there is no reason you cannot use red beets or unpeeled beets of any color.

Also, the beet greens can be saved and braised. There are many options, but here's one you can try if you don't have your own ideas:

Braised Beet Greens

beet greens from above recipe, cut off about 1" above the stem and thoroughly washed and roughly chopped, take out the stem if the greens are old and tough
3 - 4 cloves of garlic, sliced thin
2 tblsp extra virgin olive oil
a pinch of salt
juice of half a lemon

Heat the olive oil on medium heat in a large skillet with lid. Add the garlic and stir for 1 minute. Add the salt and greens, stir until coated and mostly cover with the lid. Keep an eye on the greens, when they are wilted and just tender enough, remove from heat - usually between 3 - 5 minutes. Remove from heat, toss with the lemon juice and serve.

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