Balsamic glazed beetroots
 
 
A fabulous preparation of beetroots to then use in a salad or on their own.
Author:
Ingredients
  • 4-5 fresh beetroots, trimmed and scrubbed and cut into quarters or sixths, depending on size (I used 8 smallish ones)
  • 1 medium sized red onion, sliced into crescents
  • 3 tbsp balsamic vinegar
  • 2 tbsp butter
  • 2 sprigs of fresh tarragon, finely chopped
  • salt and freshly cracked pepper
optional
  • thumbnail sized nob of butter
  • ¼-1/2 tsp Dijon mustard
  • dash balsamic vinegar
  • more freshly chopped thyme
for the salad
  • greens (I like using rocket)
  • goats cheese
  • walnuts, toasted
Instructions
  1. Put everything into a heavy based fry pan (you want the beetroots to be relatively tightly packed in a single layer)
  2. Pour in enough water to just cover the beetroots
  3. Bring to the boil
  4. Reduce heat to low, cover and simmer for 25 minutes (feel free to check as time passes as they might cook more quickly, depending on their size) or until the beets are nearly tender (I judge this as when you stick in a skewer there's still a bit of resistance
  5. Raise the heat again and boil uncovered until the liquid has reduced right down to a syrup and the beetroots are tender
  6. If you're going the optional extra, make a little space inbetween the beets, add the extra ingredients and mix until dissolved/melted, then toss through the whole dish
  7. Season with the salt and pepper
  8. Serve tossed with the salad greens, dot over little pieces of the goats cheese and sprinkle with walnuts
  9. Add some wedges of pear if their in season or you really want to be fancy
  10. Eat!
Recipe by allconsuming at http://www.allconsuming.com.au/2015/10/balsamic-glazed-beetroots/