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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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine Jewish


  • 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


  • 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 ā€˜sā€™ 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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