Beet Salad with Arabica Coffee Recipe

Ingredients:

• 4 medium sized beets
• 1 cup of cooked brown rice
• ½ cup of feta cheese, crumbled
• 1 tbsp of ground arabica coffee beans
• 2 tbsp of olive oil
• 1 tbsp of honey
• 2 tbsp of freshly squeezed lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scrub and trim off the roots and stems of the beets. Wrap each beet in aluminum foil and roast for about 45 minutes or until the beet is tender when pierced with a fork.
3. Let the beets cool, then peel the skins off. Cut the beets into 1-inch pieces and set aside.
4. Cook the brown rice according to package instructions and set aside.
5. In a small bowl, whisk together ground arabica coffee beans, olive oil, honey, and lemon juice.
6. Add salt and pepper to taste.
7. In a large bowl, toss the cooked rice and beets together.
8. Add the vinaigrette and gently mix the ingredients together.
9. Top with crumbled feta cheese and serve.

Verdict:

This beet salad with arabica coffee is a unique blend of flavors that is sure to impress your taste buds. The sweetness of the beets combined with the nutty flavor of the brown rice and the savory taste of the feta cheese is a delightful combination. The arabica coffee vinaigrette adds a distinct flavor that balances everything beautifully. It’s a healthy and delicious salad that will leave you wanting more.

Serving Suggestions:

This salad pairs well with grilled chicken, fish or tofu. It can also be served as a side dish or a light lunch. Serve it chilled or at room temperature for the best flavor. Garnish with fresh herbs for added freshness and vibrancy.