Ingredients
1 tbsp olive oil
2 ready-cooked beetroot, quartered
2 tbsp balsamic vinegar
1 tsp cumin seeds
Method
1. Heat the olive oil in a pan over a medium heat and cook the beetroot for 2-3 minutes.
2. 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.
3. To serve, place the caramelised beetroot onto a plate.
