Coffee Glazed Golden Beet Salad

1. 1

   In a small sauce pan combine the coffee,one tablespoon of the vinegar, the honey and the salt. Cook over medium heat until reduced by half.

2. 2

   Transfer the mixture to a small bowl and whisk in the mustard, two teaspoons vinegar and the oil. Set aside.

3. 3

   Cut the greens off the beets, wash and dry them and then refrigerate while you cook the beet roots. Wash the beet roots but don't peel them.

4. 4

   Place the beet roots in a baking dish and drizzle with a little olive oil. Cover the dish and bake in a pre heated 375F oven for about one hour or until the beets are tender. Once cool enough to handle, peel the skin off the beets. (I use a small paring knife for this). Refrigerate the beets for a bit.

5. 5

   Chop or tear the beet greens and place them on a serving platter. Slice the beet roots in rounds and scatter the slices over and around the greens.

6. 6

   Scatter the feta cheese over the salad and drizzle with as much of the glaze as you like.

7. 7

   NOTE: If your beet greens are sparse, fill in with another dark leafy one such as kale.

* Per serving · 4 servings · Values may vary.

No additional tips available.