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.