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!
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
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))
Steps
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To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.
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Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).
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Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.
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Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.
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Remove from heat.
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Cut larger beetroots into bite size pieces, either into halves or quarters.
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Toss into balsamic glaze and sprinkle in thyme leaves, if using.
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Serve slightly warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 15 oz can | 450 g | $0.75/kg | $0.34 |
| balsamic vinegar | 0.5 cup | - | - |
| brown sugar | 3 tbsp | - | - |
| thyme leaves | 1 tsp | - | - |
*Estimated market prices, may vary by region
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