Middle Eastern Roasted Beets

By WinnieAb
February 23, 2010
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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

Serves: 2-3

  • 1 bunch beets, trimmed (about 5-6 medium beets)
  • olive oil
  • course sea salt
  • 1/2 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese (I prefer sheep/goat milk feta, but cow milk feta is fine)
  • 2 teaspoons minced preserved lemon rind (or substitute lemon zest)
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate molasses
  1. 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.
  2. 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.
  3. In a medium bowl, mix the chopped beets with the mint and the feta.
  4. Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
  5. Garnish with additional fresh mint, if desired.

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