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 Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Side, Vegetables
Servings: 4as side
Calories: 81cal
Author: Nagi | RecipeTin Eats
Ingredients
450 g / 15 oz can(drained) baby beetroot (beets) OR fresh baby beetroot (about 10)
1/2cupbalsamic vinegar(any quality is fine)
3tbspbrown sugar
1tspthyme leaves(optional)
Instructions
To Cook Fresh Beetroot
To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.
Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).
Glaze
Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.
Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.
Remove from heat.
Assemble
Cut larger beetroots into bite size pieces, either into halves or quarters.
Toss into balsamic glaze and sprinkle in thyme leaves, if using.