Cardamom Coffee Beet Salad
Recipe type: Salad
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Cardamom Coffee Beet Salad is the perfect way to celebrate National Coffee Day, paired with a latte of course!
  • For beets:
  • 3 medium beets, washed, peeled and diced into ½ inch cubes
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 1 teaspoon cardamom
  • 2 tablespoons pine nutes
  • For Coffee Yogurt Sauce:
  • ½ cup Greek Yogurt (2% or full fat)
  • 2 tablespoons cooled coffee (can use decaf)
  • ¼ 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 ½ teaspoon zest from lemon
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  1. Preheat oven to 400 degrees. Start by peeling washed beets and dicing them into ½ inch cubes. In a medium bowl toss with 2 teaspoons olive oil, ½ teaspoon salt, ¼ 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.
  2. 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!
  3. Meanwhile, mix together Greek yogurt (use full fat or 2%), 2 tablespoons coffee and salt.
  4. Then toss beet greens in 1 tablespoon olive oil, 1 teaspoon lemon juice, ½ teaspoon salt and ¼ teaspoon cracked black pepper, or to taste.
  5. Now make! Spread your coffee yogurt sauce in a fancy reverse ā€˜sā€™ or pick your favorite letter.
  6. Sprinkle on beet greens, beets, pine nuts and lemon zest.
  7. Serve with coffee or your favorite beverage! I suggest making the perfect bite with a little sauce, beets, greens, zest and pine nuts. Enjoy!
Recipe by What Jew Wanna Eat at