Preheat oven to 400F. Scrub beets and cut them into bite-sized pieces. Toss pieces with olive oil, melted butter and then season them with salt and pepper.
Place beets on a baking sheet and cover tightly with foil. Roast for 25 minutes, or until fork tender.
While the beets cook, you’ll want to start the coffee balsamic reduction. Simply place coffee, balsamic vinegar, honey and the orange peel in a saucepan over medium-high heat. Bring to a low boil, stirring to make sure the honey dissolves. Continue to simmer until thickened, about 10 - 15 minutes. Remove orange peel and set aside for plating (optional).
Sauté onion in a skillet with olive oil until translucent. Add beet greens and garlic. Continue to sauté until the greens have withered, about 5 minutes.
To serve, place beet greens on the plate as a base. Top with beets, pistachios, cheese, fresh dill and drizzle with coffee balsamic reduction. Serve with sliced orange peel on the side (optional). Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/roasted-beet-salad-with-coffee-balsamic-reduction/