- 2 lbs fresh beets
- 2 lbs Nova Scotia blueberries, fresh or frozen
- 1/4 cup organic sugar
- 1/3 cup sunflower oil
- 1/4 cup white wine vinegar
- 1/2 tsp salt
- 1 tsp freshly grated ginger
- grated zest of one orange
DIRECTIONS
Scrub beets. Roast in a tightly covered dish for approximately 1.5 hours until the knife inserted comes out easily. Cool. Slip off the skins. Cut into half-inch cubes and place in large bowl. Toss with sugar, white wine vinegar, sunflower oil, salt, freshly grated ginger, and blueberries. Let sit for at least an hour. Serve with grated orange rind as garnish. This will keep – and even improve – for up to a week.
“I came up with this recipe this summer, when one of my producers brought in several pounds of beautiful organically grown Cape Breton beets. I had just gotten 10 gallons of blueberries from my dear wild blueberry picker. So… what to do but combine them somehow? Anyway, it changed a whole lot of folks’ notions about beets.” – Chef Earlene Busch
Restaurant 100km 