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Author Notes: Some beautiful golden beets at the market inspired this recipe... —inpatskitchen
Makes 4 to 6 servings
For the coffee glaze
- 1/2 cup brewed coffee
- 1 tablespoon plus two teaspoons balsamic vinegar
- 3 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- In a small sauce pan combine the coffee,one tablespoon of the vinegar, the honey and the salt. Cook over medium heat until reduced by half.
- Transfer the mixture to a small bowl and whisk in the mustard, two teaspoons vinegar and the oil. Set aside.
For the salad
- 6 medium golden beets with the greens attached (try to find beets with full greens)
- Olive oil
- 3 to 4 ounces crumbled feta cheese
- The previously made glaze
- Cut the greens off the beets, wash and dry them and then refrigerate while you cook the beet roots. Wash the beet roots but don't peel them.
- Place the beet roots in a baking dish and drizzle with a little olive oil. Cover the dish and bake in a pre heated 375F oven for about one hour or until the beets are tender. Once cool enough to handle, peel the skin off the beets. (I use a small paring knife for this). Refrigerate the beets for a bit.
- Chop or tear the beet greens and place them on a serving platter. Slice the beet roots in rounds and scatter the slices over and around the greens.
- Scatter the feta cheese over the salad and drizzle with as much of the glaze as you like.
- NOTE: If your beet greens are sparse, fill in with another dark leafy one such as kale.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee