Roasted Beets with Blueberry Balsamic Reduction

Jul 27, 2011 by

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 market  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.

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  1. Hi AndreAnna,
    I couldn’t find a contact anywhere, so I’m asking my question here. I write a weekly gluten-free, vegetarian recipe roundup. I plan to include these roasted beets this week. If it’s OK with you, I’d be happy to include the picture from the post. I think people are more interested in recipes if they can see a picture. But, I always like to ask first. Just shoot me an email to let me know.


  2. I end up going to the farmers market with an empty stomach most every weekend. I end up coming home with more produce than I can stuff in my refrigerator. It’s funny how the threat of wilting/dying fruits and veggies can bring out the creative side! This? OMG. I am so so sad that I’m supposed to be watching my fruits right now. I want this so much you wouldn’t believe it. And I do have a few lonely beets knocking about in my fridge. Maybe I’ll just roast the beets and imagine…What a yummy recipe.

  3. Cassie

    Oooooo…NOM NOM NOM Looks yummy!

  4. AndreAnna, these photos are AMAAAAZING and the recipe sounds stunning! I so agree with Alta that fruits and veggies on their way out can make one get creative. It’s clearly a good thing in your case! :-) And I’m really glad you didn’t do in the clown. ;-)


  5. I just made this as part of our dinner tonight and it was AMAZING. I also made the goat cheese-stuffed chicken (swapping out the figs for green onions) and put the sauce over that as well. Both my meat-and-potatoes husband and picky 4 year old cleaned their plates. So yummy! Thanks for the recipes!

  6. OMG, I love beets and blueberries but I never dreamed of putting the two together. Guess that makes me thankful for your spoiling fruit and thankful for Kalinda’s Gluten-Free Roundup.
    Gotta run, the blueberries at my local Farmer’s Market are calling me :-)

  7. Beth

    I admit, I was a bit skeptical on the cocoa, but this stuff ROCKS!

    • AndreAnna

      The cocoa just deepens the flavors rather than add a “chocolate-y” taste.

  8. Tracey

    I didn’t have applesauce. I tried to mimic it with diced apple, cinnamon and clove. But…you guessed it..too much clove. What to do now? Thanks.


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