Caramelised Balsamic Beetroot

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

Estimated Nutrition

Calories

218.4

kcal / serving

218.4 kcal total

Carbs

19.8g

per serving

19.8 g total

Fat

14.3g

per serving

14.3 g total

Protein

2.4g

per serving

2.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

CondimentsSauces

NutsSeeds

OilsFats

Vegetables

piece

ready-cooked and quartered

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.