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 (30 ml) 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 (240 ml) 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.
More Recipes You'll Love
Golden beets with blueberry vinaigrette started as a Valentine's Day experiment and became a permanent side dish in my kitchen. The beets are simmered with warm whole spices, diced, then tossed in a vinaigrette where muddled blueberries meet balsamic for something sweet, tangy, and unusual. Serve it to someone you want to impress — it looks like it took far more effort than it did.
Pro Tips
- Keep the allspice, cloves, cumin, and mustard seeds whole and simmer them with the beets — straining out whole spices is easier than fishing out ground ones, and the flavor stays clean.
- Golden beets hold their sunny color where red beets bleed; if you use red beets, dress them at the table rather than tossing ahead.
- Muddle the blueberries hard with the back of a spoon — you want their juice loosening the vinaigrette, not whole berries sliding off the beets.
- This salad is even better chilled for an hour, which makes it a natural make-ahead side for a dinner party.
Frequently Asked Questions
Can I use red beets instead of golden beets?
Yes — the flavor is nearly identical. Red beets will stain the vinaigrette magenta, so toss just before serving if you want to keep the blueberry color distinct.
How far ahead can I cook the beets?
Boil them up to 3 days ahead and refrigerate whole. Dice and dress them the day you serve for the freshest texture.
What should I serve with golden beets and blueberry vinaigrette?
It works as a side for roast chicken or grilled steak, and it turns into a light salad over a cup of arugula or field greens.
Can I use frozen blueberries for the vinaigrette?
Fresh berries muddle best, but thawed frozen blueberries will work in a pinch — drain off the extra juice first so the vinaigrette doesn't get watery.
Recipe Card
Ingredients
Method
- 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.
