less than 30 mins
less than 10 mins
Heat the olive oil in a pan over a medium heat and cook the beetroot for 2-3 minutes.
Add the balsamic vinegar and cumin seeds, turn up the heat and cook for 3-4 minutes, or until the vinegar has reduced by half and the beetroot is caramelised and sticky.
To serve, place the caramelised beetroot onto a plate.
By Hugh Fearnley-Whittingstall
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