Wednesday, November 18, 2015

Beet salad with apple, walnuts and coffee roasted beets

Beets are some of my favorite vegetables, and if given the choice I often order the beet salad in a restaurant. My own go-to recipes are balsamic roasted beets,  the garlicky yogurt beet salad, and the beatnick juice.  I wish I’d make fresh pressed juices more often, if it would not be for the clean-up….

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Recently I found a new way of cooking beets. Coffee ground roasted! Raw beets, wrapped in foil, and baked under a crust of a coarse salt coffee grinds mixture. The infusion of both the salt and the coffee gives the beets an extra dimension, yes, they are quite salty, but the coffee complements the beet flavor without overpowering it.

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Coffee roasted beets
  • 2-4 beets
  • 1/2 cup coarse kosher salt
  • 1/2  coffee grinds (before or after brewing)
  • foil
I mixed about a cup of coarse kosher salt with a 1/2 cup of ground coffee (you can use the remaining coffee grinds from brewed coffee), and poured it over 2 large beets that I halved.  Wrapped it tight in more foil so that steam develops inside, and baked the beets for 45min at 400F.

Once the beets are soft, remove all the salt and coffee grinds, and peel the skin of the beets (scrub off the mixture on the exposed side of the beets, if you halve them). They are ready to be used in salad, like this classic beet, apple, gorgonzola and walnut salad with balsamic vinaigrette.

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Beet salad with apple, gorgonzola, walnuts and coffee roasted beets
  • 1 coffee roasted beet (see recipe above), peeled and cut into slices
  • 1 shallot, peeled, thinly sliced
  • 1/2 teaspoon coconut oil (or other light flavored oil of your choice)
  • 1/4  apple with skin, thinly sliced
  • 1 TB gorgonzola cheese
  • 5 walnuts, chopped and toasted
  • 3 TB balsamic vinaigrette
In a pan, heat the coconut oil, and saute the shallot and the beet slices. Add a bit of pepper. Heat for ca. 5-7 min until the shallots have some light brown (and pink…) color. Arrange on a plate and top with apple, walnuts, gorgonzola and drizzle the balsamic vinaigrette.

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