Mellow Rosemary Beets

1/3 c. good quality honey
¼ c. white balsamic vinegar
1 T. minced fresh rosemary
1 T. minced fresh thyme
1 T. olive oil
Salt, black pepper
2 T. minced garlic
½ t. Chinese five-spice powder
3 lbs. fresh beets, peeled and trimmed
1 red onion, chopped
1 orange, peeled and chopped
1 c. crumbled feta cheese

1. In bowl, whisk together honey, vinegar, rosemary, thyme, olive oil, garlic, Chinese powder, salt and pepper.
2. Place beets in greased 4 qt. slow cooker and add onion and orange. Pour honey mixture over the top. Cover and cook on LOW for 6-8 hours or until tender.
3. Remove beets and cut into wedges. You can check for any additional seasoning if needed.
4. Return to slow cooker.
5. Serve warm or refrigerate and serve cold.
6. Serve with slotted spoon and sprinkle with cheese.