Coffee Roasted Beet Salad
Cuisine: Farm to Table
Author: Cary Hanson
  • 2 lb fresh Beets, washed and greens trimmed
  • 1 cup and ¼ cup kosher salt
  • 1 cup approx, used coffee grounds
  • 1 large carrot, preferably freshly harvested
  • 4 allspice berries
  • ¼ lb ricotta salata cheese
  • pickled vegetables, optional, your choice
  • ¼ cup pumpkin seeds, toasted lightly
  • Dijon Dressing (see next recipe post)
  1. Preheat oven to 400 degrees.
  2. Put clean beets on a large piece of aluminum foil in an oven-safe dish.
  3. Mix coffee and one cup of salt together and pack around beets.
  4. Wrap the foil up and around the beets to make a package.
  5. Roast for about 45 minutes or until a fork easily pierces the beets.
  6. Crack the allspice berries in a mortar and pestle and mix with ¼ cup of salt.
  7. Wrap the carrot with the allspice salt like you did the beets and roast for 20 minutes.
  8. Peel and cut the beets into bite sized chunks, then dress with the Dijon dressing.
  9. Cut carrot and cheese into spears.
  10. Pile the dressed beets in the center of your plate and arrange the cheese, carrot, and pickles around the beets.
  11. Sprinkle with toasted pumpkin seeds.
  12. Enjoy
Recipe by Cleonice at