Balsamic Beetroot with Toasted Pecans
High in natural sugars, beetroot boosts energy like no other vegetables.
Servings: 4 people
Equipment
- non-stick frypan
Ingredients
- 45 grams Pecans chopped
- 30 ml Vinegar - Balsamic
- 5 grams Sugar - Raw
- 10 grams Butter
- 1 425g can Beetroot sliced
Instructions
- Toast the pecans in a non-stick frypan over medium heat, stirring often, until browned - about 4 minutes. Take care not to burn them. transfer to a plate.
- 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.
- Serve, topping with the peacans.
