Craving a vibrant, deeply flavorful side dish that's both elegant and surprisingly simple? These balsamic glazed beetroots are it!
Get ready to transform humble beets into a ruby-red delicacy with a sweet and tangy glaze that will elevate any meal.
Cooking Fresh Beetroot
To cook fresh beetroot, first, bring a pot of water to boil; next, place the beetroot in the boiling water and cook it for about 10 minutes until it is nice and tender— you can poke it with a fork to check! I swear, you'll know because the fork will slide in like butter!
Once they're done, I want you to drain the beetroot. Then, go ahead and let them cool down enough so you can handle them without burning your fingers! It should only take just a few minutes.
Now, for the slightly annoying part, peeling the skin. You can use a teaspoon, scraping away, or a vegetable peeler, whichever you think is easier. I usually go with the teaspoon method because sometimes I'm lazy! Once that is done, you are ready for the glaze!
Glaze
Now, for the secret to making those beetroots shine— I am talking about the glaze! This is where the magic happens, and trust me, it's super easy. You only need balsamic vinegar and brown sugar – yep, that's it! For an alternative way to feature balsamic vinegar, consider a simple and flavorful dressing.
Grab a small frying pan or saucepan. I know, I know, more dishes – but it's worth it. Pour in 1/2 cup of balsamic vinegar. Any quality is fine, don't stress! Then, add 3 tablespoons of brown sugar.
Turn the heat to medium-high – nothing too crazy. Bring the mixture to a simmer, and cook it while stirring pretty consistently, for about 3 to 5 minutes. You're looking for it to thicken up and become syrupy! It might look like liquid candy; don't eat it yet! Remove from heat.
Assemble
With the glaze ready, let's get these beetroots looking and tasting amazing. If you've got big beetroots, chop 'em up—halves or quarters work great.
Now, the fun part! Toss the beetroot pieces into that beautiful balsamic glaze. Make sure they're all coated nicely, like giving them a sweet, tangy hug. Much like mushrooms benefit from a flavorful marinade, beetroots soak up the balsamic beautifully. If you're using thyme—and I hope you are; it adds a certain *je ne sais quoi*—sprinkle it in!
Give everything a gentle stir. We want the beetroots gleaming!
Serve it up! You can serve the beetroots slightly warm, or at room temperature – dealer's choice! Trust me, these balsamic glazed beetroots are guaranteed to impress – even folks who think they don't like beets! Enjoy!
Short Recipe Version
Prep time: 10 minutes
Cook time: 30 minutes
Serving size: 4
Ingredients:
- 4 medium beetroots
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Wash and trim beetroots, then wrap them in foil.
- Bake for 30 minutes, or until tender.
- Let cool slightly, then peel and dice beetroots.
- In a pan, combine balsamic vinegar, olive oil, and honey.
- Add beetroots and cook over medium heat for 5 minutes, stirring often, until glazed.
- Season with salt and pepper.
Nutrition Information (Per Serving, Estimated):
- Calories: 90
- Protein: 1g
- Fat: 4g
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 9g