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Author Notes: Roasting is my favorite cooking method for beets. With the roasted beets, I love to make all sorts of salads. This one features some of my favorite ingredients of Middle Eastern origin, hence the title. I used homemade preserved lemons, but you are welcome to use those that are store-bought. If you don't have preserved lemon, you can substitute lemon zest. —WinnieAb
bunch beets, trimmed (about 5-6 medium beets)
course sea salt
cup chopped fresh mint
cup crumbled feta cheese (I prefer sheep/goat milk feta, but cow milk feta is fine)
teaspoons minced preserved lemon rind (or substitute lemon zest)
tablespoon olive oil
tablespoon pomegranate molasses
- Preheat the oven to 400°F. Rub the beets all over with olive oil and sprinkle generously with salt. Wrap in foil and place in the oven. Roast for 1 hour.
- Remove the beets from the oven and allow them to cool a bit. Under cold running water in the sink, rub the skins off. Pat dry and chop the beets into bite-sized pieces.
- In a medium bowl, mix the chopped beets with the mint and the feta.
- Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
- Garnish with additional fresh mint, if desired.
- This recipe was entered in the contest for Your Best Beets