Blueberry Balsamic Glazed Beets Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
186 kcal
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Course
Side Dish
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Cuisine
North American
Blueberry Balsamic Glazed Beets Recipe
Description
This recipe starts with peeled and quartered beets which are drizzled with olive oil, salt, and pepper, then roasted at 425°F until tender and slightly caramelized. Meanwhile, a glaze is prepared by boiling fresh or frozen blueberries with balsamic vinegar, thyme, salt, and pepper until the mixture reduces and thickens into a syrupy sauce.
Once the beets finish roasting, they are coated in the blueberry balsamic glaze to infuse them with fruity and tangy flavors while maintaining their tender texture. The dish is served atop fresh arugula, which adds a peppery bite, along with crunchy pistachios and fresh blueberries for contrast.
The combination of roasted beets and the thickened glaze creates a richly flavored side or salad component with layered sweetness, acidity, and a touch of herbal depth from the thyme. The pistachios contribute texture and a nutty note to complement the other ingredients.
Ingredients
The Beets
- 3 lb beet peeled and quartered (or cut smaller if the beets are large
- 2 teaspoons olive oil
- salt a generous pinch
- black pepper a generous pinch
- arugula to serve
- pistachios
- blueberries
The Blueberry Balsamic Glaze
- 2 cups blueberries fresh or frozen ]
- ½ cup balsamic vinegar
- 2 teaspoons thyme
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beets on the baking sheet, drizzle with the oil, and sprinkle with the salt and pepper. Roast in the oven until tender, about 45 minutes, turning halfway.
- While the beets are roasting, make the blueberry balsamic glaze. Place the blueberries, balsamic, thyme, salt, and pepper in a large frying pan over medium-high heat. Bring to pan to a boil and continue to boil rapidly until the blueberries break down and the glaze thickens, about 5 minutes.
- When the beets are cooked, add them to the pan with the glaze. If the glaze begins to look dry, add a splash of water. Stir the beets to coat them in the glaze.
- Serve the blueberry balsamic glazed beets on some arugula and sprinkle with some pistachios and a handful of blueberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 186kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 576mg | 24% |
| Potassium | 858mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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