Balsamic Glazed Beetroot
Transform a can of beetroot into an elegant side dish with just 2 ingredients and 5 minutes. Or if you really want to up the stakes, make this with fresh beetroot!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.
- 2
Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).
- 3
Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.
- 4
Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.
- 5
Remove from heat.
- 6
Cut larger beetroots into bite size pieces, either into halves or quarters.
- 7
Toss into balsamic glaze and sprinkle in thyme leaves, if using.
- 8
Serve slightly warm or at room temperature.