Cardamom Coffee Beet Salad

Cardamom Coffee Beet Salad is the perfect way to celebrate National Coffee Day, or any day for the matter. Paired with a latte of course!

I love coffee. Iced, hot, mixed with whiskey hot chocolate and a little cayenne (try it, you’ll like it). It’s all good to me. But I especially like using coffee in recipes. And then pairing it with more coffee of course! Good thing I’m sensitive to caffeine, right? Wheeee! Remember when I made Bourbon Coffee Braised Brisket with Cranberry Sauce  or Coffee Blintzes or Honey Spice Cake with Pomegranate Glaze? (There’s coffee in there too.)

Well today I bring you Cardamom Coffee Beet Salad. Sounds fancy, but easy to make. Impress all your friends! Earthy, cardamom roasted beets over a smoky coffee yogurt sauce, with crunchy pine puts and lemony beet greens. So you get crunch and tart and sweet and creamy (anyone know a less offensive word for creamy?) and awesome. All my favorite things!

Normally coffee is paired with meat or desserts, but I decided to get a little crazy with beets. So when Staples asked me to review their Keurig and pair coffee with a recipe in honor of National Coffee Day and #CoffeeBuzz, I was game. Especially when they told me I could give away THREE Keurig Coffee Brewing Systems to a few readers! This is huge! Giveaway is over. Sorry!

When I went to culinary school a few years back, I gave up coffee. My first class wasn’t until 10am (I said I would wake up at 8 to work out, but that never happened) and it’s hard to butcher a chicken while sipping on a hot beverage. Plus, culinary school isn’t cheap and neither is fancy coffee.

Now that I’m in the real world again, I’ve been adding coffee back into my life (because it’s delicious!) And having a Keurig is super easy. Almost too easy. I think I’m addicted! You can make one cup at a time, which is great for not wasting, and it’s ready in seconds with the touch of a fancy digital screen. Best of all, I like my coffee really strong, so brewing with the 6oz option made the “extra bold” cups extra extra bold. Yes.

Onto the salad! Do y’all love beets as much as I do?? You’ll need the beet greens for this recipe too, but if you can’t find beets in their entirety, substitute your favorite greens, like arugula or kale.

Preheat oven to 400 degrees. Start by peeling washed beets and dicing them into 1/2 inch cubes. In a medium bowl toss with 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper and 1 teaspoon cardamom. Cardamom adds a chai-tea Fall-esque flavor that really compliments the coffee in the yogurt sauce.

Place in a single layer on a foil lined cookie sheet and roast for about 30 minutes or until fork tender and a gorgeous golden pink. Remove beets to cool, and put a clean piece of foil on the cookie sheet. Spread pine nuts into a layer and roast for 1-2 minutes until browned and nutty smelling. Careful not to burn them!

Meanwhile, mix together Greek yogurt (use full fat or 2%), coffee and salt.

Then toss beet greens in 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon cracked black pepper, or to taste.

Now make! Spread your coffee yogurt sauce in a fancy reverse ‘s’ or pick your favorite letter.

Sprinkle on beet greens, beets, pine nuts and lemon zest.

Serve with coffee or whiskey your favorite beverage! I suggest making the perfect bite with a little sauce, beets, greens, zest and pine nuts. Enjoy!

Cardamom Coffee Beet Salad

Amy Kritzer

Cardamom Coffee Beet Salad is the perfect way to celebrate National Coffee Day, paired with a latte of course!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine Jewish

Ingredients

  

• For beets:
• 3 medium beets washed, peeled and diced into 1/2 inch cubes
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon cardamom
• 2 tablespoons pine nutes
• For Coffee Yogurt Sauce:
• 1/2 cup Greek Yogurt 2% or full fat
• 2 tablespoons cooled coffee can use decaf
• 1/4 teaspoon salt or to taste
• For Beet Greens:
• 2 cups beet greens washed well and cut into 1 inch by 2 inch strips
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice plus 1/2 teaspoon zest from lemon
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Instructions

 

• Preheat oven to 400 degrees. Start by peeling washed beets and dicing them into 1/2 inch cubes. In a medium bowl toss with 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper and 1 teaspoon cardamom. Cardamom adds a chai-tea Fall-esque flavor that really compliments the coffee in the yogurt sauce.
• Place in a single layer on a foil lined cookie sheet and roast for about 30 minutes or until fork tender and a gorgeous golden pink. Remove beets to cool, and put a clean piece of foil on the cookie sheet. Spread pine nuts into a layer and roast for 1-2 minutes until browned and nutty smelling. Careful not to burn them!
• Meanwhile, mix together Greek yogurt (use full fat or 2%), 2 tablespoons coffee and salt.
• Then toss beet greens in 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon cracked black pepper, or to taste.
• Now make! Spread your coffee yogurt sauce in a fancy reverse ‘s’ or pick your favorite letter.
• Sprinkle on beet greens, beets, pine nuts and lemon zest.
• Serve with coffee or your favorite beverage! I suggest making the perfect bite with a little sauce, beets, greens, zest and pine nuts. Enjoy!

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 Staples gifted me a Keurig to review for National Coffee Day, but all opinions are my own. Thanks for supporting WJWE!