Caramelised Balsamic Beetroot

Pan-fry cooked beetroot with balsamic vinegar and cumin seeds until reduced, caramelised, and sticky for a quick vegetarian side dish.

Easy Vegetarian Healthy Quick Beetroot

Estimated Nutrition

	Per Serving	Total
Calories	218.4 kcals	218.4 kcals
Carbohydrates	19.8 grams	19.8 grams
Fat	14.3 grams	14.3 grams
Protein	2.4 grams	2.4 grams

Cook Time

7 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Balsamic Vinegar

NutsSeeds

2
g

Cumin Seeds

OilsFats

15
ml

Olive Oil

Vegetables

2
piece

Beetroot

ready-cooked and quartered

Steps

Heat the olive oil in a pan over medium heat and cook the beetroot for 2 to 3 minutes.
Add balsamic vinegar and cumin seeds and cook on high heat for 3 to 4 minutes until reduced and sticky.
Transfer the caramelised beetroot to a plate to serve.