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!
Ingredients
The Beets
3lbbeets, peeled and quartered (or cut smaller if the beets are large)
2teaspoonsolive oil
A generous pinch of salt and pepper
Arugula, pistachios, and blueberries, to serve
The Blueberry Balsamic Glaze
2cupsblueberries, fresh or frozen ]
½cupbalsamic vinegar
2teaspoonsthyme
1teaspoonsea salt
½teaspoonpepper
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.