Coffee-baked beetroot with berry glaze
- Published: 28 Apr 25
- Updated: 26 May 25
Looking for an easy but impressive side dish to serve with a spring roast? Here’s why coffee-baked beetroot with berry glaze is a must make…
- The cooking method: Baking the beetroot in salty coffee grounds is surprisingly simple and results in something life-affirming – especially when the beets are tossed with the sweet dressing
- The flavours: Coffee and beetroot is the flavour combo you need in your life. Infusing the crust with spent coffee grounds boosts the beetroot’s earthy intensity.
- The dressing: The finishing-touch fruity glaze accentuates the vegetable’s sweetness, while fresh tarragon brightens things further.
- Get ahead: Do all the baking and peeling in advance and the dish will come together in just a few minutes before serving.
Browse more brilliant side dishes.
-
Serves 6 as a side -
Prep time 15 min. Cook time 1 hour 5 min
Nutrition
- Calories
- 101kcals
- Fat
- 4.4g (0.6g saturated)
- Protein
- 1.5g
- Carbohydrates
- 11g (11g sugars)
- Fibre
- 2.2g
- Salt
- 2g
delicious. tips
You’ll need 1-2 cafetières’ worth of coffee grounds. Store the used grounds in a sealed plastic food container in the fridge for up to 3 days.
Beetroot and berries go so well together, and we’ve created this dressing using jam and booze to get the same flavour without relying on out-of-season fruit. We’ve gone for Chambord liqueur and black cherry jam, but you can use whatever you have. Blackcurrant, blueberry or raspberry jams work well and a crème de cassis or ruby port would be great too.
Make the dressing and bake and peel the beetroot up to 48 hours in advance, keeping both in the fridge. The dressing will need re-whisking before you use it.