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.
Ingredients needed
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.
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 .
Don’t just keep it on savory dishes. If you skip the beets, the blueberry balsamic glaze also makes an interesting sauce over whole wheat pancakes or for dessert over some lime coconut ice cream .
Blueberry Balsamic Glazed Beets Recipe
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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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Blueberry Balsamic Glazed Beets Recipe
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.
https://www.theendlessmeal.com/blueberry-balsamic-glazed-beets/
