Balsamic beetroot with toasted pecans

Balsamic beetroot with toasted pecans


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High in natural sugars, beetroot boosts energy like no other vegetable.

Lynn Lewis

Serves: 4 

  • 3 tablespoons chopped pecans
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 teaspoons butter or margarine
  • 3 medium beetroots, steamed, peeled, and sliced or 1 can (425 g) sliced beetroot, drained

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Toast the pecans in a medium non-stick frying pan over medium heat, stirring often, until browned, about 4 minutes. Take care not to burn. Transfer to a plate.
  2. Heat the vinegar, sugar and butter in the same pan over medium-low heat. Add the beetroot. Cook, stirring often, until beetroot is heated through and all the liquid is absorbed, about 5 minutes. Top with pecans. Serve at once.

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