Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've also found an article by Amass' chef, Matt Orlando, where he gave us a bit more detail on it:

We roast beetroot in the grinds and dry them until they are rock hard. Then we juice some other beets (saving the pulp for kombucha) and reduce this with used tea leaves from the restaurant service. We rehydrate the dried coffee grind-roasted beets in the beet and tea reduction and they end up having a wonderful toffee texture.

Inspired by this, I thought about baking small beetroots (and maybe carrots too) using the salt crust technique, but replacing salt by coffee. I'm thinking about trying using egg whites in one of them, and in the other just burying the beets on the grinds. I'm just a bit afraid that the grinds might burn during the cooking. Anyone has ever tried replacing salt in the crust with something else? I would love some advice from some more seasoned cooks to make this work.

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Quick Answer about "Baking beetroot in coffee crust"

Preheat oven to 400° F.

Remove the tops and bottom of the beets, leaving skin on.

Mix salt and coffee, then spread in two separate roasting pans.

Keeping the red and gold beets separate, coat the beets in coffee salt and situate upright in the roasting pans with coffee salt.

Does beetroot need to be peeled before roasting?

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

How does James Martin cook beetroot?

Slice quite thinly and toss into the dish as you go. Add the oil and balsamic to the beetroot slices along with sea salt and pepper. Toss with your hands to coat evenly and spread out to cover the bottom of the dish. Cover with foil, place in the oven and bake for 30 minutes.

What ways can you cook beetroot?

The most common ways to cook fresh beetroot are to roast or boil it whole. Raw beets can also be peeled and grated into salads or juiced with other vegetables for a highly nutritious drink.

How do you roast beets seriously?

Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for until the beets are tender when pierced with a thin-bladed knife, 35 to 40 minutes, tossing once with a spatula midway through.

Gordon Ramsay - Balsamic beetroot with Roqufori

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Skylar Kang, Yaroslav Shuraev, Andrea Piacquadio, Andrea Piacquadio