Introduction

Balsamic glazed beetroot is a simple and flavorful side dish that brings out the natural sweetness of baby beets with a tangy, syrupy glaze. Whether using fresh or canned beetroot, this recipe is quick to prepare and adds a lovely vibrant touch to any meal.

Balsamic Glazed Beetroot Recipe - Recipe Image

Ingredients

450 g (15 oz) can baby beetroot, drained, or about 10 fresh baby beetroot
1/2 cup balsamic vinegar
3 tbsp brown sugar
1 tsp thyme leaves (optional)

Instructions

Step 1: If using fresh beetroot, bring a pot of water to a boil and cook the beetroot for about 10 minutes until tender. Drain and allow to cool enough to handle, then peel off the skin using a teaspoon or vegetable peeler.
Step 2: In a small frying pan or saucepan over medium-high heat, combine the balsamic vinegar and brown sugar. Bring to a simmer and cook, stirring frequently, for 3 to 5 minutes until the mixture thickens to a syrupy consistency. Remove from heat.
Step 3: If your beetroot are large, cut them into bite-sized halves or quarters. Toss the beetroot in the balsamic glaze and sprinkle with thyme leaves, if using.
Step 4: Serve the glazed beetroot slightly warm or at room temperature for the best flavor.

Tips & Variations

For a deeper flavor, roast fresh beetroot instead of boiling them before glazing.
Try adding a small amount of minced garlic to the glaze for extra aroma.
Swap thyme for rosemary or oregano depending on your preference.

Storage

Store leftover glazed beetroot in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or enjoy cold as a salad topping or side dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beetroot for this recipe?

Yes, frozen beetroot can be used. Thaw thoroughly and drain any excess liquid before tossing in the glaze.

Is it necessary to peel fresh beetroot?

Peeling fresh beetroot after cooking is recommended for a smoother texture and to remove the tough outer skin, but it is optional if you don’t mind the texture.

Balsamic Glazed Beetroot Recipe

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4.7 from 101 reviews

A simple and delicious recipe for balsamic glazed beetroot, utilizing either fresh or canned baby beets. The beets are cooked until tender, then coated with a sweet and tangy balsamic vinegar and brown sugar glaze, optionally seasoned with fresh thyme. This dish can be served warm or at room temperature, making it a versatile side or salad addition.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Side Dish
Method: Stovetop
Cuisine: International
Diet: Vegan

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)
3 tbsp brown sugar
1 tsp fresh thyme leaves (optional)

Instructions

Cook Fresh Beetroot: If using fresh baby beetroot, bring a pot of water to a boil. Place the fresh beetroot into the boiling water and cook for approximately 10 minutes, or until they are tender when pierced with a fork.
Peel Beetroot: Drain the cooked beetroot and allow them to cool enough to handle. Peel off the skin using a teaspoon or vegetable peeler for easy removal.
Prepare the Glaze: In a small frying pan or saucepan over medium-high heat, combine the balsamic vinegar and brown sugar. Bring the mixture to a simmer, stirring frequently, and cook for 3 to 5 minutes until the glaze thickens and becomes syrupy.
Assemble the Dish: If any beetroot pieces are large, cut them into bite-sized halves or quarters. Toss the beetroot pieces into the balsamic glaze, making sure they are well coated. Sprinkle in the thyme leaves if using, and gently mix to combine.
Serve: Serve the balsamic glazed beetroot slightly warm or at room temperature as a flavorful side dish or salad component.

Notes

You can use canned baby beetroot for convenience or fresh baby beetroot if preferred.
The thyme is optional but adds a lovely herbal note to the glaze.
Ensure the glaze thickens adequately to coat the beetroot well without running off.
Store leftovers covered in the refrigerator and consume within 3-4 days.

Keywords: balsamic glazed beetroot, baby beetroot recipe, glazed beets, side dish, vegetarian, vegan, easy beet recipes