Monday, February 27, 2017

Golden Beets with Blueberry Balsamic Vinaigrette

Golden Beets with Blueberry Balsamic Vinaigrette
Servings: 2 or 3

2 or 3 golden beets
1/4 c. olive oil (plus more for drizzling on the beets)
2 1/2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
salt and pepper
1/3 c. fresh blueberries

Preheat oven to 400 degrees. Clean the beets and remove the leaves. Rub them with olive oil and wrap in an aluminum foil pouch. Place on a baking sheet and roast for 45 to 60 minutes, or until a knife poked into the center of a beet goes in easily.

Remove the beets from the oven and allow to cool a bit.

In a small bowl, mix the olive oil, balsamic vinegar, Dijon, and some salt and pepper to taste. Add the blueberries and muddle/crush them a bit so they are broken, but not too mushy.

Peel the beets, and dice them into 1/2-inch pieces. Toss with the blueberry vinaigrette. Season with salt and pepper.

Notes: Beets are earthy and rustic, and the fresh brightness of the blueberries goes really, really well with them. We loved this dish.

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