Balsamic Glazed Beetroot Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/balsamic-glazed-beetroot-recipe/
