Roasted Beets with Blueberry Balsamic Reduction

I guess I must have seen this post for Blueberry-Chipotle Steak Sauce over at Jan’s Sushi Bar and filed it away in my brain. Because as soon as I saw the pile of Almost But Not Quite Dead Blueberries on the counter yesterday, I thought that I would make them into something different rather then send them to an early grave. Last Saturday morning, I made the mistake of going to the farmer’s market with my Crossfit friends after a particularly grueling Hero WOD (“Morrison” for you Crossfitters out there). The mistake wasn’t in going to the market with my friends which is something I look forward to each week; it was going to the marketĀ  hungry enough to bludgeon the clown that was there and steal his tip money to buy the nearest watermelon. So I came home with a ton of fresh fruit and veggies which is not necessarily a BAD thing, but yesterday I realized I still had beets I hadn’t eaten and blueberries that were going south. So I came up with this. This reduction isn’t just for this recipe. I put it on pork chops tonight and it was amazing. It would also be good as a glaze over goat-cheese and chive stuffed chicken breasts. There’s a lot of possibilities. I sliced the beets about 1/8 inch thick with my mandolin and simply tossed them in a Ziploc bag with olive oil and sea salt and then placed on parchment to cook without sticking at 400F for 10 mins each side. If you don’t have a mandolin, try your hardest to make sure the beets are sliced evenly; otherwise, some will burn while others don’t cook all the way through. I topped them with a small chunk of local goat cheese and served the beets on a bed of arugula and sprinkled lightly with chopped walnuts and then drizzled the blueberry reduction. The flavors were amazing together – the smooth goat cheese and the tart reduction with the earthy beet and the peppery arugula. It was a great appetizer and had an air of sophistication while being really easy to make with only five ingredients for the reduction.

Instructions

  1. Place all ingredients in a saucepan, stir, and bring to a boil.
  2. Immediately reduce to low and simmer for 20 minutes.
  3. Using a hand blender (or remove from pan and put in a high-power blender and return to pan) blend until smooth.
  4. Cook for 10 additional minutes on simmer until thick.
  5. Serve over sliced beets topped with goat cheese and chopped walnuts.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet (other): Gluten free

Number of servings (yield): 8

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