An ideal accompaniment for our mini meat pies, stuffed turkey breast and pâté recipes, these sweet-and-sour beets are boiled in a mixture of coffee, so they incorporate a hint of its rich aroma, woodsy notes and seasonal spices in their very flesh. The tarragon and shallot add an amazing fresh contrast.
- Place beets, coffee, and ¼ cup of vinegar in a saucepan. Add salt. Bring to a boil, cover, and cook over medium-low heat for 50 to 60 minutes until beets are tender when pierced with a fork.
- Let cool for 10 minutes, then remove skin by rubbing under cold water.
- Cut beets into quarters and combine in a bowl with French shallot, ¼ cup of vinegar, and olive oil and/or tarragon. Add salt and pepper.