Roasted Beet Salad with Coffee Balsamic Reduction

This Roasted Beet Salad might look fancy… but I promise you that it’s incredibly easy to make. Enjoy on its own or as a flavorful side dish.

Can we stop for a second to gaze at this beauty? Roasted red and golden beets served over sautéed beet greens with tangy feta, nutty pistachios and aromatic dill. Talk about flavorful! Perfect for special gatherings or a weeknight date night at home.

I recently signed up for Pure Intentions Coffee’s subscription program. I receive a couple of bags delivered straight to my front door every few weeks. They’re Charlotte’s First and Only Fair Trade, USDA Organic Certified Coffee Roaster. So you know you’re gettin’ the good stuff. Oh, and if you haven’t tried their cold brew cans, I suggest you get on that pronto. So good.

Roasting beets at home is super simple.

They can be roasted whole or in pieces, whichever you prefer. First, rinse and scrub the beets to remove any dirt or debris. I personally like to cut mine into 1 inch triangles prior to roasting. Next, you’ll mix the cuts with olive oil and melted butter, place them on a baking sheet and cover tightly with foil. Roast at 400F for 25 minutes, or until fork tender.

Roasted Beet Salad with goat cheese is a classic. However, if you’ve followed my blog for a while… you know how much I love to mix things up. Fusion, baby! This time around, we’re using feta. To be honest, my husband isn’t a fan of goat cheese so feta serves as a great substitution. Another thing I wanted to try was making a coffee balsamic reduction for the sauce. Pure Intentions Columbia Origin Farm Select has notes of berry and brown sugar, which I thought would pair very nicely with this dish. All you’ll need is some brewed coffee, honey, balsamic vinegar and an orange peel. Spoiler alert: the reduction turned out AMAZING! It honestly finished the dish beautifully.

This recipe is perfect for those who like to prep their lunches on Sunday’s for the work week ahead. Roasted Beets should be stored in an air tight container, refrigerated, and consumed within three to four days. I enjoy serving the roasted beets over sautéed beet greens. Those can be stored in the same container as the beets or separately.

OTHER SALAD RECIPES YOU MIGHT LIKE:

Chicken Cobb Salad with Dill Dijon Vinaigrette (VIDEO)

Spicy Chickpea Cucumber Salad

Grilled Salmon Salad with Citrus Vinaigrette

Roasted Beet Salad with Coffee Balsamic Reduction

Serves: 6

Ingredients

FOR THE ROASTED BEETS:

2 Red Beets
2 Golden Beets
1 tbsp. Olive Oil
2 tbsp. Unsalted Butter, melted
Salt + Pepper, to taste

FOR THE COFFEE BALSAMIC REDUCTION:

½ cup Brewed Columbia Pure Intentions Coffee
½ cup Balsamic Vinegar
2 tbsp. Honey
1 Orange Peel Strip

FOR THE BEET GREENS BASE:

4 cups Beet Greens, chopped
½ Chopped White Onion
4 Garlic Cloves
4 tbsp. Olive Oil

FOR SERVING:

⅓ cup Pistachios
½ cup Goat or Feta Cheese
Orange Peel, sliced (optional)
Chopped Fresh Dill, for garnish

Instructions

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.

NOTES ON ROASTED BEET SALAD:

I’m a firm believer that things should never go to waste, so that’s why I like to sauté the beet greens and include them in this salad. Alternatively, you could also serve it with arugula, spinach or even quinoa.
I like the taste of olive oil and melted butter together. If you don’t have both, either one will do the trick.
Don’t have pistachios on hand? This tastes great with walnuts, slivered almonds and pumpkin seeds as well.

This post is sponsored by Pure Intentions Coffee. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!