Middle Eastern Roasted Beets
8 ingredients
5 steps
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
-
1Preheat 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.
-
2Remove 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.
-
3In a medium bowl, mix the chopped beets with the mint and the feta.
-
4Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
-
5Garnish with additional fresh mint, if desired.
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