“Traditional Moroccan dishes can be quite heavy; I'm always looking for ways to make them lighter and brighter,” says cooking school teacher Tara Stevens. She tosses her beet salad with lettuce and tangy feta-yogurt dressing, and adds lots of fresh herbs.
Slideshow: More Beet Recipes
1 tablespoon cumin seeds
1 teaspoon flaky sea salt
4 beets (2 pounds), peeled and cut into wedges
2 medium red onions, cut into wedges
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoon honey
3/4 cup crumbled feta cheese
2 tablespoons plain Greek yogurt
1/2 teaspoon grated lemon zest
2 heads of Little Gem or baby romaine lettuce (10 ounces)
Chopped cilantro and mint, for garnish
How to Make It
Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
The roasted beets can be refrigerated overnight.
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