Balsamic Glazed Beetroot Recipe

Introduction

Balsamic Glazed Beetroot is a simple yet elegant side dish that combines the earthy sweetness of beetroot with a tangy, syrupy balsamic glaze. It’s perfect for adding vibrant color and rich flavor to any meal.

Ingredients

• 450 g / 15 oz can drained baby beetroot (or about 10 fresh baby beetroot)
• 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. Drain and let cool enough to handle. Peel off the skin using a teaspoon or vegetable peeler.
2. Step 2: In a small frying pan or saucepan, combine balsamic vinegar and brown sugar over medium-high heat. Bring to a simmer and cook, stirring frequently, for 3 to 5 minutes until the mixture thickens into a syrupy glaze. Remove from heat.
3. Step 3: If using larger beetroot, cut them into bite-size pieces by halving or quartering.
4. Step 4: Toss the beetroot pieces gently in the balsamic glaze. Sprinkle with thyme leaves if you like.
5. Step 5: Serve the glazed beetroot slightly warm or at room temperature for the best flavor.

Tips & Variations

• Use canned beetroot for convenience, but fresh beetroot offers a fresher flavor and firmer texture.
• Try adding a splash of olive oil or a pinch of cracked black pepper for extra depth.
• Fresh herbs like rosemary or oregano can be substituted for thyme for a different aromatic touch.
• Let the glazed beetroot chill in the refrigerator and serve cold as a refreshing salad addition.

Storage

Store leftover glazed beetroot in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or serve cold. The glaze may thicken when chilled, so toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular beets instead of baby beetroot?

Yes, you can use regular beets. Just cook them until tender, peel, and cut into bite-sized pieces before glazing.

Is balsamic vinegar necessary for the glaze?

Balsamic vinegar provides the distinctive sweet-tart flavor. You could substitute with red wine vinegar and add a little honey or sugar, but the taste will differ slightly.

Balsamic Glazed Beetroot Recipe

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★★★★★

4.7 from 143 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Balsamic Glazed Beetroot recipe features tender baby beetroot coated in a rich, syrupy balsamic vinegar glaze, sweetened with brown sugar and subtly enhanced with thyme. It makes a flavorful and vibrant side dish that can be served warm or at room temperature, perfect for showcasing the natural earthiness of beets with a sweet and tangy twist.

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Ingredients

Scale 1x2x3x

Beetroot

• 450 g / 15 oz can (drained) baby beetroot (beets) 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)

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Instructions

1. Cook Fresh Beetroot: Bring a pot of water to a boil and add fresh baby beetroot. Cook for 10 minutes until tender.
2. Drain and Peel: Remove beetroot from the water, drain well, allow to cool until you can handle them safely, and peel off the skin using a teaspoon or vegetable peeler.
3. Prepare Glaze: In a small frying pan or saucepan over medium-high heat, combine balsamic vinegar and brown sugar. Bring to a simmer and cook, stirring frequently, for 3 to 5 minutes until the mixture thickens and becomes syrupy.
4. Remove from Heat: Take the glaze off the heat once it has thickened.
5. Assemble: Cut any larger beetroot pieces into bite-sized halves or quarters. Toss the beetroot into the balsamic glaze thoroughly to coat.
6. Add Thyme: Sprinkle in thyme leaves if using, mixing gently to combine.
7. Serve: Serve the glazed beetroot slightly warm or at room temperature for the best flavor.

Notes

• You can use either canned or fresh baby beetroot for this recipe.
• Peeling the cooked beetroot after cooling makes handling easier and improves texture.
• If you prefer a stronger balsamic flavor, use a high-quality aged balsamic vinegar.
• Thyme is optional but adds a lovely herbal note to the glaze.
• This dish can be served as a side or added to salads for extra flavor and color.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: European

Keywords: balsamic glazed beetroot, glazed beets, balsamic vinegar, side dish, baby beetroot