Blueberry Balsamic Glazed Beets

This blueberry balsamic glaze combines the deep, tangy notes of balsamic with the sweet burst of blueberries, with herby thyme, reduced and slathered over rich, earthy beets. It creates a well-balanced, acidic, fruity, and syrupy glaze that’s special enough for a dinner party, but delicious enough to make during the week!

I roast the beets until they’re perfectly tender, then coat them in a glossy, sticky glaze that couldn’t be easier to make. It’s one of those simple steps that completely transforms the dish and makes it feel extra special.

The glaze comes together by simmering plump blueberries with balsamic vinegar and thyme until they turn sweet and syrupy — honestly, it’s tempting to eat it by the spoonful. I love serving these beets over a bed of arugula for a light meal, or as an impressive side dish that always gets people asking for the recipe.

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Blueberry Balsamic Glazed Beets Recipe

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

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This blueberry balsamic glaze combines the deep, tangy notes of balsamic with the sweet burst from blueberries, with herby thyme, reduced and slathered over rich and earthy beets. It creates a well-balanced, acidic, fruity, and syrup-y glaze that's special enough for a dinner party, but delicious enough to make during the week!

6

Ingredients

The Beets

• ▢ 3 lb beets (peeled and quartered – or cut smaller if the beets are large)
• ▢ 2 teaspoons olive oil
• ▢ A generous pinch of salt and pepper
• ▢ Arugula, pistachios, and blueberries (to serve)

The Blueberry Balsamic Glaze

• ▢ 2 cups blueberries (fresh or frozen)
• ▢ ½ cup balsamic vinegar
• ▢ 2 teaspoons thyme
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon 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.
  3 lb beets, 2 teaspoons olive oil, A generous pinch of salt and pepper
• 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.
  2 cups blueberries, ½ cup balsamic vinegar, 2 teaspoons thyme, 1 teaspoon sea salt, ½ teaspoon pepper
• 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

Serving: 1 serving = ⅙ of the recipe, Calories: 186kcal (9%), Carbohydrates: 34g (11%), Protein: 5g (10%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 576mg (25%), Potassium: 858mg (25%), Fiber: 8g (33%), Sugar: 24g (27%), Vitamin A: 155IU (3%), Vitamin C: 17mg (21%), Calcium: 54mg (5%), Iron: 2mg (11%)

© Author Kristen Stevens

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