Sauteed Beets with Balsamic Orange Glaze

Ingredients

• 28 g butter or 30 ml avocado oil (2 tablespoons)butter or avocado oil
• 1 largeshallot, thinly sliced
• 1.13–1.36 kg (2 1/2–3 pounds), about 5 largebeetroot, peeled and cubed
• 2 largenavel oranges
• 2 clovesgarlic, minced or grated
• 120 ml (1/2 cup)balsamic vinegar
• 50 g (1/4 cup)coconut sugar
• A few sprigs (or 1/4 teaspoon dried)fresh thyme
• 1/2 teaspoonsea salt

Instructions

1. 1

   Soften the shallot

   Heat the butter or avocado oil in a large lidded frying pan over medium-high heat. Add the sliced shallot and cook for 1–2 minutes, until it starts to soften.

2. 2

   Add the ingredients

   Add the cubed beetroot, the zest of half an orange and the juice of both oranges. Add the remaining ingredients.

3. 3

   Simmer the beetroot

   Bring the mixture to the boil, then lower the heat to medium-low. Cover and simmer for about 40 minutes, until the beetroot is nearly fork-tender but not quite soft enough to eat.

4. 4

   Thicken the glaze

   Remove the lid and cook for another 10–12 minutes, until most of the liquid has evaporated and a thick, syrupy sauce coats the beetroot.

5. 5

   Season and serve

   Taste and add more salt if needed. Serve warm, at room temperature or chilled.

What is beetroot with balsamic orange glaze?

This is a simple side dish of beetroot cooked slowly in a sweet-and-sour sauce. Balsamic vinegar and citrus are a natural match for the earthy flavour of beetroot, while thyme adds a savoury, herbal note.

The recipe uses a covered simmer to soften the cubes, followed by an uncovered cook to reduce the liquid. That two-stage method gives you tender pieces and a glaze that clings to them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 5g protein, 44g carbs, 7g fat.

Beetroot and coconut sugar supply most of the carbohydrates, while butter or avocado oil contributes most of the fat. The vegetables provide a little protein, but this is primarily a side dish; pair it with a protein-rich main and a fresh green vegetable for a more balanced plate.

Choose and prepare the beetroot

Beetroot: Use firm roots and cut them into similarly sized cubes so they cook at a similar rate. Peeling before cooking also lets the glaze coat each piece directly.

Orange: Zest half an orange before juicing both. The zest brings fragrant citrus oils, while the juice supplies liquid and sweetness.

Build the flavour in the pan

Shallot: Give it 1–2 minutes in the hot fat, just until it begins to soften. It should not need to brown before the beetroot goes in.

Thyme and garlic: These season the vinegar-and-orange mixture as the beetroot simmers. Fresh thyme sprigs can be lifted out before serving if you prefer.

Watch the two cooking stages

Covered simmer: Keep the pan at a gentle simmer over medium-low heat for about 40 minutes. The lid holds in moisture while the beetroot cooks through.

Uncovered reduction: The extra 10–12 minutes lets excess liquid evaporate. Stir and check towards the end so the syrupy glaze does not catch on the bottom.

Check the texture and glaze

Doneness: A fork should go into the beetroot easily, though the pieces should still hold their shape. If they are still firm after the covered simmer, continue cooking before reducing the sauce.

Glaze: The liquid should look thick and coat the cubes rather than pool like a thin sauce. It will cling more as it cools.

Serving and timing

This dish works warm alongside a roast or a simple protein, and its sweet-tart flavour can also bring contrast to a grain or salad-based meal. Serve it at room temperature or chilled if that suits the rest of the meal.

Allow about 65 minutes in total, including roughly 40 minutes covered and 10–12 minutes uncovered. The beetroot can be prepared ahead, then served cold or gently warmed.

Recipe notes & tips

• Cut the beetroot into evenly sized cubes to help them cook at the same pace.
• Zest the orange before cutting and juicing it.
• Keep the lid on during the first simmer so the beetroot cooks in the liquid.
• Check the beetroot with a fork before removing the lid.
• Stir more frequently as the glaze thickens to help prevent it catching.
• Taste the finished glaze before adding extra salt.

Variations

• Use dried thyme: Add 1/4 teaspoon in place of the fresh sprigs.
• Choose avocado oil: Use it instead of butter for the cooking fat.
• Adjust the citrus: Add a little more orange zest for a more pronounced orange aroma.
• Serve chilled: Cool the cooked beetroot and serve it straight from the fridge.
• Add fresh herbs: Scatter a few thyme leaves over the dish just before serving.

Common mistakes to avoid

• Uneven cubes: Cut the beetroot to a similar size so smaller pieces do not soften too quickly.
• Skipping the lid: Cover the pan during the initial simmer to help the beetroot cook through.
• Reducing too soon: Check that the cubes are nearly fork-tender before cooking off the liquid.
• Leaving the glaze unattended: Stir and watch the pan as the sauce thickens to stop it catching.
• Overcooking the beetroot: Remove it from the heat once tender but still holding its shape.

How to store

Store leftovers in a covered container in the fridge for up to 4 days. Serve chilled or reheat gently in a pan until warmed through.

Frequently asked questions