Balsamic Glazed Beetroot
A delightful and visually stunning dish that combines earthy beetroot with a rich balsamic glaze, perfect for any occasion.
Ingredients
Main Ingredients
- 450 g 450 g / 15 oz can (drained) baby beetroot or fresh baby beetroot (about 10) Tender, juicy beets serve as the star of the dish.
- 1/2 cup balsamic vinegar A high-quality balsamic vinegar will add depth and vibrant acidity.
- 3 tablespoons brown sugar Adds sweetness, balancing the acidity of the balsamic vinegar.
- 1 teaspoon thyme leaves (optional) Adds herby complexity.
Instructions
Preparation
- Bring a pot of water to a boil. If using fresh beetroot, cook for about 10 minutes until tender. If using canned, simply drain and proceed.
- Once cooked, drain and let the beetroot cool until easy to handle. Peel the skin off.
Making the Glaze
- In a small frying pan or saucepan, combine balsamic vinegar and brown sugar over medium-high heat. Bring to a simmer and cook, stirring frequently for about 3 to 5 minutes until it thickens into a syrupy consistency.
Final Steps
- Remove the saucepan from heat. Cut larger beetroot into bite-sized pieces and toss them in the balsamic glaze, ensuring even coating.
- If using thyme, sprinkle it in at this stage for extra flavor.
- Serve either slightly warm or at room temperature.
Notes
For deeper flavor, consider roasting fresh beetroot instead of boiling. Store leftover beetroot in an airtight container in the refrigerator for up to 3 days, but avoid freezing the dish. Variations include adding walnuts or feta cheese, or incorporating citrus zest for brightness.