Balsamumm beetroots

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Balsamumm beetroots

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.

Balsamumm beetroots

By Juliw Starters, salads + sides Print
Details
Prep time: 5 minutes
Cooking time: About 20 minutes
Servings or yield: Appetizer or side for 6 to 8 people
Difficulty level: Easy
Ingredients
2 bunched baby beetroot; trimmed
1 cup (250ml) Balsamumm original
4 springs thyme

Preparation

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!

Tips, Tricks + Culinary ideas

Tip For a more vinegar taste, use ½ Balsamumm and ½ white vinegar.
Substitute Replace original Balsamumm with Bianco.

Preparation steps

étapes de préparation

1 - 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.

étapes de préparation

2 - Meanwhile, place Balsamumm and thyme in a frying pan over medium heat and simmer for 5 to 7 minutes.

étapes de préparation

3 - Add the beets and toss to coat.

étapes de préparation

4 - Serve as side and enjoy!

Starters, salads + sides