` Coffee Roasted Beet & Pear Salad with EVOO - Olive Oil Times

Coffee Roasted Beet & Pear Salad with EVOO

Golden and red beets are slow roasted in a spiced coffee salt bed while sweet pears are tossed in olive oil.
Coffee roasted beets and pear salad
Coffee roasted beets and pear salad
Aug. 31, 2020
Christina Mercado

Robust olive oils will shine in this earthy and sweet salad. Golden and red beets are slow roasted in a spiced cof­fee salt bed while sweet pears are tossed in olive oil. The extra-vir­gin olive oil bal­ances the nat­ural sweet­ness of this dish by adding strong herbal and veg­e­tal notes.

This bright salad is fla­vor­ful and fill­ing all on its own, but also pairs well with a vari­ety of pro­teins from grilled chicken to seared sea bass.

coffee-roasted-beet-amp-pear-salad-with-evoo-olive-oil-times-coffee-roasted-beet-amp-pear-salad-with-evoo

Coffee Roasted Beet & Pear Salad with EVOO

5 from 3 votes
Course: SaladsDifficulty: Easy
Servings

4

serv­ings
Prep time

15

min­utes
Cooking time

45

min­utes

By roast­ing the beets in the spiced cof­fee salt mix­ture they take on a robust sweet aroma and rich taste to bal­ance their nat­ural earthy fla­vor. Tossing the cooked beets and fresh pears in olive oil adds a layer of herbal fla­vor that deep­ens the dish. The beets can be pre­pared up to 2 days prior, and the cof­fee salt mix­ture can be reused up to 3 times.

Ingredients

  • Roasted Beets
  • 4 cups kosher salt

  • 1 cup cof­fee grinds

  • 1 each cin­na­mon stick

  • 1 tsp all spice, whole

  • 1/2 tsp cloves

  • 6 – 8 each small beets, golden and red

  • Main Salad
  • 1/3 cup extra-vir­gin olive oil

  • 1/2 each ripe pear

  • 1/2 each shal­lot

  • 1 1/2 cup mixed salad greens

  • 1 Tbsp fig vinai­grette

Directions

  • Preheat oven to 425 degrees.
  • In a large bowl mix together salt, cof­fee grinds, cin­na­mon stick (bro­ken into pieces), all spice, and cloves. Pour a 1/4 inch deep layer of the salt mix­ture into a 4 inch deep third pan. Add the whole beets to the pan, leav­ing at least 1/2 inch between them. Pour the remain­ing salt mix­ture on top to cover them com­pletely.
  • Cover the salt pan with foil and bake in the oven for 40 – 50 min­utes. You should be able to insert a tooth­pick eas­ily into the beets when they are ready.
  • Remove the beets from the oven, and pull them out of the salt. Place them in a con­tainer and cover with plas­tic wrap. Let sit for 15 min­utes.
  • One by one, using a towel, rub the skins of the beets to remove them. You can also use a peeler if needed. Once peeled, let them cool. Be sure to keep red and golden beets sep­a­rate once peeled as the red beets can leak and dye the golden beets.
  • Slice the beets, and dice the pears into small cubes. Toss each in olive oil and set aside.
  • Toss the salad greens with the shal­lots and vinai­grette. Place the tossed greens onto a plate then layer the beets on top fol­lowed by spoon­fuls of the diced pears. Finish by sprin­kling a pinch of large flake sea salt and fresh ground black pep­per on top.

Notes

  • Try with robust Picual olive oil.
  • If you don’t have a third pan, try with any nar­row and deep pan. The goal is to cre­ate depth for the salt to prop­erly cover the beets. Another option would be to dou­ble the salt recipe to adapt to the size of your pan.

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