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“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 

Tara Stevens
March 2015

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
20 mins
total:
1 hr 20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.

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  • 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.

Make Ahead

The roasted beets can be refrigerated overnight.

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