Beets & Blueberries Salad

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Chef Earlene Busch
Chanterelle Country Inn Ltd
"I came up with the recipe this summer, when one of my producers brought 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' notion about beets."

-Chef Earlene Busch


2 lbs (900 ml) fresh beets
2 lbs (900 ml) Nova Scotia blueberries, fresh or frozen
1/4 cup (50 ml) organic sugar
1/3 cup (75 ml) sunflower oil
1/4 cup (50 ml) white wine vinegar
1/2 tsp (2.5 ml) salt
1 tsp (5 ml) freshly grated ginger
grated zest of one orange


Scrub Beets. Roast in a tightly covered dish for aproximately 1 1/2 hours until 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 (or other neutral-tasting oil), salt, freshly grated ginger and blueberries. Let set for at least an hour. Serve with grated orange rinds as garnish. This will keep - and even improve - for a week.
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