(Metro News Service) Thanksgiving is a food-centric holiday. Certain dishes are expected to be on the table come Thanksgiving, including roasted turkey, potatoes, and pies. However, holiday hosts have a little leeway with side dishes.

Beets are a versatile fall food, and these plants thrive in cool temperatures. Beets are nutrient-rich and can be flavorful on their own or when paired with the right ingredients. Their deep, reddish-purple hue can also look festive on a holiday table. This recipe for "Lemon-Rosemary Beets" makes a refreshing addition to a Thanksgiving meal.

Enjoy this recipe, courtesy of "Cooking Light Dinner's Ready!" (Oxmoor House) by the editors of Cooking Light.

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Lemon-Rosemary Beets

Yield: 7 servings

• 2 pounds beets (about 6), peeled and cut into wedges
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 rosemary sprigs
• 1/2 teaspoon grated lemon rind

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