GOLDEN BEETS WITH BLUEBERRY VINAIGRETTE
Believe it or not, this dish originated when my brother created it for a Valentine’s Day tasting menu for his sweet girlfriend, Jane. Beets with blueberries is definitely an unusual combination, especially when the berries are incorporated into a vinaigrette, but I’m pretty sure you’ll enjoy it. Make it for someone special soon—they’ll love it too. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 45 minutes
2 or 3 golden beets
¼ onion, sliced
2 garlic cloves, minced
2 dried bay leaves
¼ teaspoon whole allspice
¼ teaspoon whole cloves
¼ teaspoon cumin seeds
¼ teaspoon mustard seeds
2 tablespoons fresh blueberries, plus more for garnish
¼ cup Balsamic Vinaigrette (here)
Salt
Freshly ground black pepper
3 or 4 fresh basil leaves, chopped
- In a medium saucepan over medium-high heat, bring the beets, onion, garlic, bay leaves, allspice, cloves, cumin seeds, mustard seeds, and enough water to cover the beets to a boil. Cook until fork-tender, about 45 minutes. Drain and allow to cool.
- In a small bowl, muddle the blueberries, mashing them with a spoon, and mix well with the Balsamic Vinaigrette.
- Dice the beets, and toss with the blueberry-balsamic vinaigrette. Season with salt and pepper, garnish with more blueberries and the fresh basil, and serve.
VARIATION 1 GOLDEN BEET SALAD WITH BLUEBERRY VINAIGRETTE: Serve the beets on top of 1 cup field greens, arugula, or chopped romaine lettuce.
VARIATION 2 RED BEETS WITH BLUEBERRY VINAIGRETTE: Make this recipe with red beets if you can’t find golden beets or prefer the red ones.
PREP TIP: Cook the beets ahead of time and refrigerate until ready to serve.
