Description
This Balsamic Glazed Beetroot recipe features tender baby beets cooked in a sweet and tangy balsamic vinegar glaze enhanced with brown sugar and optional thyme for an aromatic touch. Perfect as a flavorful side dish, it offers a vibrant and healthy addition to any meal, balancing natural earthiness with a rich, glossy finish.
Ingredients
Scale
Ingredients
- 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
- Prepare the Beetroot: If using fresh baby beetroot, trim the tops and peel the beets. If using canned, drain the baby beetroot thoroughly. This ensures the beets are ready to absorb the glaze evenly.
- Make the Balsamic Glaze: In a medium-sized skillet over medium heat, combine the balsamic vinegar and brown sugar. Stir occasionally until the sugar dissolves completely and the mixture starts to thicken slightly into a syrupy glaze.
- Glaze the Beetroot: Add the baby beetroot into the skillet, tossing gently to coat each beet in the balsamic glaze. Cook for about 5 minutes, allowing the beets to heat through and the glaze to reduce further, thickening and clinging to the beetroot. Stir in the optional thyme leaves for an herbaceous note. Remove from heat and serve warm as a delicious side.
Notes
- Use fresh baby beetroot for a more earthy flavor, or canned for convenience.
- The glaze can be adjusted for sweetness by adding more or less brown sugar.
- Thyme adds a lovely herbal aroma but can be omitted if unavailable.
- Serve warm for the best flavor and texture.
- Leftovers can be refrigerated for 2-3 days and reheated gently.
