Description
A quick and flavorful side dish featuring tender baby beetroot glazed in a rich balsamic vinegar and brown sugar reduction, enhanced with optional fresh thyme leaves for a subtle herbal note. Perfect for adding a vibrant, tangy sweetness to any meal.
Ingredients
Scale
Beetroot
- 450 g / 15 oz can baby beetroot, drained (or about 10 fresh baby beetroot)
Glaze
- 1/2 cup balsamic vinegar (any quality)
- 3 tbsp brown sugar
- 1 tsp thyme leaves (optional)
Instructions
- Prepare the beetroot: If using fresh baby beetroot, wash and trim the stems, then boil or steam them until tender, about 15-20 minutes. If using canned baby beetroot, drain and rinse them under cold water.
- Make the balsamic glaze: In a small pan over medium heat, combine the balsamic vinegar, brown sugar, and thyme leaves (if using). Stir and bring to a simmer, allowing the mixture to reduce and thicken slightly, about 3-5 minutes.
- Glaze the beetroot: Add the baby beetroot to the pan and gently toss to coat them evenly with the balsamic glaze. Cook together for an additional 2 minutes to infuse the flavors. Serve warm as a side dish.
Notes
- Fresh baby beetroot can be tricky to find; canned beetroot is a convenient alternative.
- For a deeper flavor, try roasting fresh beetroot instead of boiling.
- Adjust the sweetness by varying the amount of brown sugar according to taste.
- Thyme leaves are optional but add a nice earthy aroma that complements the beetroot well.
- This dish can be served warm or at room temperature.
