Coffee Rolled Beets with Ricotta and Arugula
Coffee isn't just for the morning cuppa! Here it adds texture and richness to a very pretty salad. All of these ingredients could also be layered up on toast for a light lunch.
Ingredients
2 bunches beets, any color
1/4 cup ground coffee
1 orange, zest
1 tbsp everything spice
4 oz ricotta or chevre
1 bag arugula
Method
- Heat oven to 400F
- Scrub the beets and place them in a baking dish with a 1/4 cup of water
- Cover with foil and bake until the beets are knife tender, about 30 minutes
- Remove and, when cool enough to handle, rub the skins off and cut into wedges
- In a medium sized bowl combine the coffee, orange zest, everything spice, and big pinch of salt
- Dress the beets with a glug of olive oil and the coffee mixture and toss to coat
- To serve transfer the beets to a serving platter, dot the ricotta all over, scatter the arugula all over and drizzle with olive oil and an additional pinch of salt and couple of grinds of black pepper
