Photo of Crushed beets with blueberry-lemon vinaigrette by Trade Street Jam Co. by WW

Crushed beets with blueberry-lemon vinaigrette by Trade Street Jam Co.

Total Time
20 min
12 min
8 min
Vaccum-packed beets are a fabulous convenience food! But if you prefer to roast your own beets, preheat the oven to 400°F. Divide 2 lbs of beets between two large pieces of aluminum foil; drizzle each with 1/2 tbsp oil and season with salt and pepper. Fold foil to form tightly sealed packets. Place packets on a baking sheet and roast until beets are tender when pierced with a fork, about 40 to 50 minutes. Cool beets for 10 minutes, then open packets (be careful of escaping steam). Using a paper towel, rub skins off beets (they should slip off easily).


Trade Street Jam Co. Blueberry lemon basil jam

¼ cup(s)

Extra virgin olive oil

3 Tbsp, divided

Lemon zest

2 Tbsp, finely grated

Fresh lemon juice

2 Tbsp

Cooked beets

2 pound(s), small or medium, roasted or vacuum-packed, crushed slightly with the back of a bowl

Kosher salt

2 pinch(es)

Black pepper

2 pinch(es), freshly ground

Fresh mint leaves

¼ cup(s), tightly packed, plus extra for garnish


2 Tbsp, plus extra for garnish

Plain fat free Greek yogurt

½ cup(s)

Sea salt

2 pinch(es), or other flaky salt


  1. To make dressing, whisk together jam, 2 tbsp oil, and lemon zest and juice in a large bowl; set aside.
  2. Heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add beets and season with salt and pepper; cook until edges are crispy, about 3 to 4 minutes per side. Transfer beets to bowl with vinaigrette; add mint and dill and toss to coat.
  3. Serve beets on a plate. Add dollops of yogurt, drizzle with vinaigrette, and top with more mint and dill; sprinkle with sea salt.
  4. Serving size: 1/4 of beets and 2 tbsp yogurt


Recipe and photo by Trade Street Jam Co. The recipe has been modified slightly and reprinted by WW with permission.