Balsamic Glazed Beetroot
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 450 g / 15 oz can (drained) baby beetroot (beets) OR fresh baby beetroot (about 10)
- 1/2 cup balsamic vinegar (any quality is fine)
- 3 tbsp brown sugar
- 1 tsp thyme leaves (optional)
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Preparation
Step 1
To Cook Fresh Beetroot
Step 2
To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.
Step 3
Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).
Step 4
Glaze
Step 5
Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.
Step 6
Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.
Step 7
Remove from heat.
Step 8
Assemble
Step 9
Cut larger beetroots into bite size pieces, either into halves or quarters.
Step 10
Toss into balsamic glaze and sprinkle in thyme leaves, if using.
Step 11
Serve slightly warm or at room temperature.
Step 12
Save recipe for the next time?
