Balsamic Glazed Beetroot Recipe

Introduction

Balsamic Glazed Beetroot is a simple yet flavorful dish that elevates the natural sweetness of beetroot with a tangy and syrupy balsamic glaze. Perfect as a side or part of a warm salad, it’s a delightful way to enjoy this vibrant root vegetable.

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. Add the beetroot and cook for about 10 minutes until tender.
2. Step 2: Drain the beetroot and let it cool enough to handle. Peel off the skin using a teaspoon or vegetable peeler.
3. Step 3: In a small frying pan or saucepan over medium-high heat, combine the balsamic vinegar and brown sugar.
4. Step 4: Bring the mixture to a simmer and cook, stirring frequently, for 3 to 5 minutes until it thickens into a syrupy glaze. Then remove from heat.
5. Step 5: Cut larger beetroot into bite-size pieces, such as halves or quarters.
6. Step 6: Toss the beetroot gently in the balsamic glaze and sprinkle with thyme leaves if using.
7. Step 7: Serve the glazed beetroot slightly warm or at room temperature for the best flavor.

Tips & Variations

• Use fresh thyme or rosemary for an herbal twist that complements the sweetness of the beets.
• For added texture, sprinkle toasted nuts like walnuts or pecans before serving.
• If you prefer a smoother glaze, strain the balsamic mixture before tossing with beetroot.

Storage

Store leftover balsamic 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 regular beets instead of baby beetroot?

Yes, regular beets work well. Just adjust cooking time until tender and cut into smaller pieces before glazing.

What can I serve with balsamic glazed beetroot?

This dish pairs beautifully with roasted meats, goat cheese salads, or as part of a vegetarian bowl with grains and greens.

Balsamic Glazed Beetroot Recipe

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4.9 from 130 reviews

This Balsamic Glazed Beetroot recipe features tender baby beets cooked to perfection and coated in a rich, sweet, and tangy balsamic glaze. Enhanced with optional aromatic thyme, it’s a simple yet elegant side dish that can be served warm or at room temperature, highlighting the natural earthiness of the beets with a beautifully balanced glaze.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beetroot

• 450 g / 15 oz can baby beetroot, drained, or fresh baby beetroot (about 10)

Glaze

• 1/2 cup balsamic vinegar (any quality is fine)
• 3 tbsp brown sugar
• 1 tsp thyme leaves (optional)

Instructions

1. Cook Fresh Beetroot: If using fresh baby beetroot, bring a pot of water to a boil. Add the beetroot to the boiling water and cook for about 10 minutes, or until tender when pierced with a fork.
2. Peel Beetroot: Drain the cooked beetroot and let them cool enough to handle safely. Peel off the skin using a teaspoon or a vegetable peeler, removing all skin and leaving smooth, tender beetroot.
3. Prepare Glaze: In a small frying pan or saucepan over medium-high heat, combine the balsamic vinegar and brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3 to 5 minutes until it thickens into a syrupy glaze.
4. Cut Beetroot: If the beetroot are large, cut them into bite-sized pieces, halving or quartering each beet to ensure even coating and easier serving.
5. Combine and Toss: Remove the glaze from heat. Toss the beetroot pieces into the balsamic glaze, ensuring they are evenly coated. Sprinkle thyme leaves over the top if using, mixing gently.
6. Serve: Serve the glazed beetroot slightly warm or at room temperature as a flavorful side dish that complements a variety of meals.

Notes

• Using canned beetroot saves cooking time, but fresh beetroot can be used for better texture and flavor.
• Adjust the brown sugar quantity if you prefer a more or less sweet glaze.
• Thyme is optional but adds a lovely herbal note that pairs well with balsamic vinegar.
• This dish can be prepared ahead and served at room temperature, making it great for entertaining.
• Peeling beetroot is easier once they have cooled after boiling.

Keywords: balsamic glazed beetroot, baby beetroot recipe, side dish, balsamic vinegar glaze, easy vegetable side