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.

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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


  1. Heat oven to 400F
  2. Scrub the beets and place them in a baking dish with a 1/4 cup of water
  3. Cover with foil and bake until the beets are knife tender, about 30 minutes
  4. Remove and, when cool enough to handle, rub the skins off and cut into wedges
  5. In a medium sized bowl combine the coffee, orange zest, everything spice, and big pinch of salt
  6. Dress the beets with a glug of olive oil and the coffee mixture and toss to coat
  7. 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