Balsamic beetroot with toasted pecans

    • < />

    Balsamic beetroot with toasted pecans

    Balsamic beetroot with toasted pecans

    (0)
    15min


    Be the first to make this!

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

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate