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Grilled Beet Salad

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  • 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
  • Pepper
  • 2 heads of Little Gem or baby romaine lettuce (10 ounces)
  • Chopped cilantro and mint, for garnish


  1. 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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  3. 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.
  4. 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.
  5. 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.
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