1 T. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 t. cumin seeds
1 t. salt
1/2 t. black pepper
2 medium tomatoes, peeled and coarsely chopped
1 c. water
1 lb. beets, peeled and used whole, if small, or sliced thinly (allows juices to flow!)
1. Heat oil in skillet, medium high heat. Add onion and cook, stirring, until softened. Stir in garlic, cumin, salt and pepper and cook for 1 minute. Add tomatoes and water and bring to a boil.
2. Place beets in slow cooker and pour tomato mixture over them. Cover and cook on LOW for 8-10 hours or on HIGH for 4 to 5 hours, until beets are tender.
(This is from 150 Best Slow Cooker Recipes by Judith Finlayson.)