Balsamic Glazed Beetroot

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

450 g / 15 oz can (drained) baby beetroot (beets) OR fresh baby beetroot (about 10)

1/2 cup balsamic vinegar (any quality is fine)

3 tbsp brown sugar

1 tsp thyme leaves (optional)

Directions

To Cook Fresh Beetroot

To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.

Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).

Glaze

Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.

Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.

Remove from heat.

Assemble

Cut larger beetroots into bite size pieces, either into halves or quarters.

Toss into balsamic glaze and sprinkle in thyme leaves, if using.

Serve slightly warm or at room temperature.

Nutrition

• Serving Size: 149 g
• Calories: 81 kcal
• Total Fat: 0.2 g
• Sodium: 90 mg
• Total Carbohydrate: 18.1 g
• Dietary Fiber: 2.2 g
• Total Sugars: 15.6 g