Step 1

To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.

Step 2

Drain beetroot, allow to cool to handle and peel off the skin (either with a teaspoon or vegetable peeler).

Step 3

Combine balsamic vinegar and sugar in a small frying pan or saucepan over medium high heat.

Step 4

Bring to simmer and cook, stirring, for 3 to 5 minutes until thickened and syrupy.

Step 5

Remove from heat.

Step 6

Cut larger beetroots into bite size pieces, either into halves or quarters.

Step 7

Toss into balsamic glaze and sprinkle in thyme leaves, if using.

Step 8

Serve slightly warm or at room temperature.