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)
- Preheat oven to 400 degrees.
- Put clean beets on a large piece of aluminum foil in an oven-safe dish.
- Mix coffee and one cup of salt together and pack around beets.
- Wrap the foil up and around the beets to make a package.
- Roast for about 45 minutes or until a fork easily pierces the beets.
- Crack the allspice berries in a mortar and pestle and mix with ¼ cup of salt.
- Wrap the carrot with the allspice salt like you did the beets and roast for 20 minutes.
- Peel and cut the beets into bite sized chunks, then dress with the Dijon dressing.
- Cut carrot and cheese into spears.
- Pile the dressed beets in the center of your plate and arrange the cheese, carrot, and pickles around the beets.
- Sprinkle with toasted pumpkin seeds.
- Enjoy
Recipe by Cleonice at https://cleonice.bdnblogs.com/2015/10/25/sauces/a-haunting-coffee-roasted-beet-salad-from-ravens-nest/
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