Coffee-Roasted Beets with Berry Glaze

Method

1. Preheat the oven to 400°F/350°F fan/gas 6. Trim the ends of the beetroot and halve any large ones. Line a baking tray with a large sheet of baking paper.
2. In a bowl, mix the coffee grounds with the salt. Spread half of the mixture evenly over the tray, place the beetroot on top, and cover with the remaining coffee mixture, pressing it firmly around the beets.
3. Bring the edges of the paper together to form a parcel, fold to seal, and bake for 1 hour.
4. Meanwhile, prepare the glaze: in a small bowl, whisk together the Chambord or crème de cassis, cherry jam, red wine vinegar, olive oil, honey or maple syrup, and Dijon mustard. Season with salt and pepper.
5. After baking, check that the largest beetroot is tender by piercing it with a knife. Then rinse the beets under cold running water to remove the coffee and cool them. The skins should rub off easily (wear gloves to avoid stained hands).
6. Just before serving, cut the beetroot into wedges. Heat a frying pan over medium heat, add the wedges and the glaze, and cook for a few minutes, stirring occasionally, until the liquid becomes syrupy and coats the wedges.
7. Transfer to a serving dish, drizzle with any remaining glaze, and garnish with tarragon leaves.