Middle Eastern Roasted Beets

February 23, 2010


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Middle Eastern|Mint|Molasses|Pomegranate|Beet|Vegetable|One-Pot Wonders|Side

Reviews (8) Questions (0)

8 Reviews

thirschfeld September 16, 2010
I am getting some great fall beets and was just knocking around on the site, looking for gems, and I came across this. Wow, really really good. Having it with Za atar roasted chicken, some birds we raised, and a Paula Wolfert green bean yogurt dish. The house smells wonderful. Something about your recipes, I just see eye to eye with them. Thanks for posting them.
 
Author Comment
WinnieAb September 16, 2010
I'd completely forgotten about this recipe...that's such a huge compliment, coming from you...thanks ;)
 
Oui, C. February 24, 2010
Winnie - This is similar to the recipe I just submitted, but sounds even BETTER. Love the idea of the pomegranate molasses and preserved lemons....yum.
 
Author Comment
WinnieAb February 27, 2010
No Steve...not better...but thanks so much for saying so!
 
EmilyNunn February 24, 2010
Winnie: looks beautiful. Mint sends me. I will try this one.
 
Author Comment
WinnieAb February 27, 2010
Thank Emily. Let me know if you think it's too salty. Was thinking I should lighten up on the feta a bit...
 
Author Comment
WinnieAb February 23, 2010
Thanks...I think you and I go for a lot of the same flavors!
 
TasteFood February 23, 2010
Love the flavor combination!