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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!
Beets are roasted to perfection and then coated with a deliciously sticky glaze that's super easy to make. When those delicious plump blueberries are simmered with some balsamic vinegar and thyme, they become this sweet, syrupy glaze that is tasty enough to eat by the spoonful! Enjoy it over arugula as a light meal or an incredible side dish.
This blueberry balsamic glaze is a melding of bold flavors that come together for a perfectly balanced glaze. This is what you need:
- Beets: Roasted beets become tender, with some sweet and earthy undertones.
- Olive oil: To roast the beets.
- Salt and pepper: Seasoned beets balance the flavors.
- Arugula: Peppery arugula creates a crisp contrast.
- Pistachios: For a nutty crunch.
- Blueberries: Some fresh blueberries over top add a juicy, fruity burst.
- Blueberry balsamic glaze: Blueberries, balsamic vinegar, thyme, sea salt, and pepper come together to make a sticky and delicious glaze.
How to make blueberry balsamic glaze
It's as simple as roasting the beets, reducing the glaze ingredients, then throwing it all together. These are the instructions:
- Roast beets: Roast up some beets, turning halfway through.
- Make the glaze: Place blueberries, balsamic, thyme, salt, and pepper in a saucepan, bringing the mix to a boil. Let it continue to boil until the blueberries break down and the glaze thickens up.
- Mix and serve: Once the beets are cooked, add them to the pan with the glaze, stirring to coat. Serve on some arugula and sprinkle with pistachios – delicious!
What to serve with blueberry balsamic glaze
This blueberry balsamic glaze is just perfect with salmon! Enjoy as a side dish next to honey glazed salmon or salmon with lemon dill sauce, or slather it on top for blueberry balsamic glazed salmon. The glaze is also a perfect accompaniment to savory proteins like baked pork chops or baked chicken breast.
Do you serve blueberry balsamic sauce over beets hot or cold?
It's totally up to you! They are delicious both hot out of the oven or left to cool to room temperature.
Can I make these ahead of time?
They're the ultimate entertaining side dish as there's no last-minute fiddling with this dish. You can roast the beets 2-3 days ahead of time then warm them up on the stovetop in the glaze before serving them. Just add an extra splash of water to the pan so the glaze doesn't dry out. So easy!
How do I store leftovers?
Keep the glazed beets separate from the arugula in an airtight container in the fridge for 3-4 days.
- 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)
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.