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!