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

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

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

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

Remove from heat.

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

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

Serve slightly warm or at room temperature.