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Fried Beets with Ginger Balsamic Glaze

Name: Fried Beets with Ginger Balsamic Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup balsamic vinegar; 1 Tablespoon grated ginger; 2 Tablespoon Honey; 2 dozen small beets, boiled and halved or a dozen medium beets quartered; 3 Tablespoon Butter; Salt, pepper to taste

May 29, 2020 (Last Updated: May 30, 2020) - As an Amazon Associate I earn from qualifying purchases.

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Beets are colorful, nutritious, and taste great if you know how to use them. Our Pan Fried Beets with Balsamic Glaze recipe is one of the great ways that you can use this underrated vegetable. It is simple to make, quick to make, and is a perfect side dish for any occasion. Give this recipe a try today.

Pan Fried Beets and Balsamic Gaze Summary

It doesn’t really get simpler than this recipe. We allow our glaze to reduce over medium heat for about 15 minutes. We add grated ginger right away to the glaze. At the end of the reduction, after it has about halved in volume, we stir in the honey.

While the glaze is reducing, we melt some butter over medium-low heat and fry our beets in them. If you are using fresh beets, they must have some preparation before you start this recipe, as they should start off in a softened state.

To use fresh beets, peel and cut them to the appropriate size. Then, add them in a big container of medium-high boiling water and allow them to cook for about 10 minutes or until you can stick a fork through them. if you are using canned beets, they should be ready to go, right out of the can.

Once our beets have been fried and our balsamic glaze has been reduced, we mix the two in our frying pan and allow the two to combine. Then comes the best part. Eating them. Maybe it would be a great side dish for a great steak recipe, alongside our Rancharoni Macaroni salad.

About the Beets

It is always better to choose fresh beets, but I would not let that be the deciding factor to make this recipe, as this is a great recipe with canned beets as well. In fact, canned beetroots have the advantage of being almost ready right out of the can.

For fresh beets, you will want to boil them before they are fried. For medium to large beets peel, quarter, and boil them for about 10 minutes until you can stick a fork in them with just a little resistance. Boiling our beets softens them up, as the final fry is more meant to heat the beets through and add just a touch of pan-fried crispiness to them.

About the Balsamic Glaze

The balsamic vinegar you use will impart some flavor to the beets, but we also use ginger and honey to our vinegar to add some flavor and sweetness to the glaze. Making this is as simple as adding the vinegar and ginger to a pan and allowing to reduce by half over low to medium-low heat. We then add the honey at the end.

Choosing a Balsamic Vinegar

I am a big proponent of using what you have and what you like! There is a wide variety of balsamic vinegar that is available with a wide variety of prices. I would recommend keeping the expensive stuff on the shelf and going for something that is a bit more economical. Check out this great article How to Buy Balsamic Vinegar.

Fried Beets Process Images

Fried Beet Process Pictures - Full Description Listed Below.

Image One shows our boiled and drained beets on a cutting board. I wanted to show the size of the beets we are using. They are maybe about golf ball sized. If you use larger beets, quarter them.
The beets have already been fried and we have now added the glaze. Just a few minutes here will coat all of the beets and finish the dish off.

Pan Fried Beets and Balsamic Gaze Cooking Tips

Use fresh beets if you can, but canned beets works well, also.
Only add honey at the end of reducing your balsamic vinegar.
For more calories and better flavor, use more butter. Butter is good.
An economical Balsamic Vinegar is appropriate for this dish, but use what you like!

Fried Beets on a square white plage with a frying pan in the background.

Products I Used in This Recipe

Balsamic Vinegar

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