Beet is rare plant that contains betalaines6, contributing to its pronounced color pigments. These compounds proved to be powerful antioxidants. Here is a reinvented classic recipe. We used our balsamic vinegar reduction instead of white regular vinegar. The result sweet and lightly vinegary beets.
|Prep time: 5 minutes|
|Cooking time: About 20 minutes|
|Servings or yield: Appetizer or side for 6 to 8 people|
|Difficulty level: Easy|
|2 bunched baby beetroot; trimmed|
|1 cup (250ml) Balsamumm original|
|4 springs thyme|
Cut each beetroots in 4 or desired size and place in a pan of boiling water and cook 8-10 minutes or until tender.
Drain and peel away the skin.
Place Balsamumm and thyme in a frying pan over medium heat and simmer for 5 to 7 minutes.
Add the beets and toss to coat.
Serve as side and enjoy!