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.
Coffee roasted beets
- 2-4 beets
- 1/2 cup coarse kosher salt
- 1/2 coffee grinds (before or after brewing)
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.
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