Do you think you hate beets? You might change your mind with this chef’s tip: He reuses ground coffee to soften the sometimes overly earthy taste of beets.
orlando died, Former chef of the distinguished restaurant Amass in Copenhagen is committed to providing more sustainable food, in particular by combating food waste. Today, the chef dedicates himself to his work Endless Foods Inc, which is specifically intended to transform food products that often end up in the trash. This is the case with coffee grounds, which, at best, end up in your compost…it’s unfortunate, because Even if it has already been used, coffee can still be used in cooking. Proof of that is this recipe for roasted beets with ground coffee, shared by Matt Orlando on Watchman.
Ingredients for roasted beets with ground coffee recipe by Matt Orlando
For this recipe, choose small beets, which will be easier to handle and faster to cook.
- 1 handful of small beets
- 500 grams of ground coffee
Steps to make roasted beets with ground coffee by Matt Orlando
As for utensils, you will need a fairly deep dish orcake mold.
- Cover the bottom of the mold with some ground coffee. Place the beets on top and cover with the rest of the ground coffee. They must be completely buried.
- Place the mold in the oven without heating it at 220 degrees Celsius. Once the oven is hot, reduce the temperature to 200°C and cook for 1 hour and 30 minutes, or 2 hours if the beets are large.
- Leave the beets in the oven for an additional hour after cooking them in the turned off oven Continue to gently trust inertia.
- Then we take it out of the oven, leave it to cool, and peel it.
Cut it into thick slices Serve with burrata, drizzle with olive oil, add a little fleur de sel and a little balsamic vinegar. it’s ready !