Balsamic Glazed Beetroot Recipe

Introduction

Balsamic Glazed Beetroot is a simple yet elegant side dish that highlights the natural sweetness of beetroot with a tangy balsamic glaze. Whether using fresh or canned baby beetroot, this recipe brings a delicious balance of flavors perfect for any meal.

Ingredients

• 450 g / 15 oz can (drained) baby beetroot 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. Step 1: If using fresh beetroot, bring a pot of water to a boil. Place the beetroot in the boiling water and cook for 10 minutes until tender.
2. Step 2: Drain the beetroot and allow it to cool enough to handle. Peel off the skin using a teaspoon or vegetable peeler.
3. Step 3: In a small frying pan or saucepan, combine the balsamic vinegar and brown sugar over medium-high heat.
4. Step 4: Bring the mixture to a simmer and cook, stirring occasionally, for 3 to 5 minutes until it thickens into a syrupy glaze. Remove from heat.
5. Step 5: Cut larger beetroot into bite-sized pieces, halves or quarters.
6. Step 6: Toss the beetroot pieces in the balsamic glaze. Sprinkle with thyme leaves if using.
7. Step 7: Serve slightly warm or at room temperature for the best flavor.

Tips & Variations

• If you prefer a stronger herb flavor, add fresh rosemary or oregano along with thyme.
• To enhance the sweetness, drizzle a little honey into the glaze while cooking.
• Use golden beetroot for a colorful twist and slightly milder flavor.

Storage

Store leftover glazed beetroot in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or enjoy cold as a salad topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beetroot instead of fresh?

Yes, canned baby beetroot can be used to save time. Simply drain and toss them directly in the balsamic glaze without additional cooking.

How thick should the balsamic glaze be?

The glaze should be syrupy and coat the back of a spoon, thick enough to cling to the beetroot but not too sticky or burnt.