These Coffee Roasted Beets are the perfect, new-spin-on-a-classic, impress-your-coffee-snob side dish for any occasion, but taste especially good in the cooler months!
Watch the recipe's creator, Frank, make it on our IGTV here:
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A coffee-centric twist on a classic roasted veggie.
Coffee Roasted Beets are great on beet salad with goat cheese, arugula, pistachios, and a simple lemon vinaigrette. They can also be served as a side dish for steak or burgers.
We recommend experimenting with different single origin coffees in this recipe to get your preferred flavor profile, but you can never go wrong with our medium-roasted espresso blend, 700.
Be sure to check out our IGTV video guide with the creator of the recipe, Frank!Author:
2 pounds red beets
2 pounds gold beets
1/2 pound ground coffee
1/2 pound Kosher salt
Preheat oven to 400° F
Remove the tops and bottom of the beets, leaving skin on
Mix salt and coffee, then spread in two separate roasting pans
Keeping the red and gold beets separate, coat the beets in coffee salt and situate upright in the roasting pans with coffee salt
Cover roasting pans with foil and roast for 30 minutes
Check for doneness and rotate; cook an additional 10-15 minutes until fork tender
Allow beets to cool in roasting pans, peel skin, and cut into ½ inch cubes
Keep red and gold beets separate until plating
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