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
Ingredients
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1
bunch beets, trimmed (about 5-6 medium beets)
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olive oil
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course sea salt
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1/2 cup
chopped fresh mint
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1/2 cup
crumbled feta cheese (I prefer sheep/goat milk feta, but cow milk feta is fine)
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2 teaspoons
minced preserved lemon rind (or substitute lemon zest)
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1 tablespoon
olive oil
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1 tablespoon
pomegranate molasses
Directions
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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.
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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.
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In a medium bowl, mix the chopped beets with the mint and the feta.
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Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
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Garnish with additional fresh mint, if desired.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.
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