Roasting is my favorite cooking method for beets. After I roast the beets, I love to add them to salads like this one.
This Roasted Beet Salad features flavors that are fairly typical of Middle Eastern cuisine…and I think it’s a keeper.
I used homemade preserved lemons in this recipe, but you are welcome to use those that are store-bought. If you don’t have preserved lemon, you can substitute lemon zest. If you are not a big fan of salty tastes, you may want to decrease the amount of feta and/or preserved lemon. As I always say, make sure to taste as you go.
If you don’t have pomegranate molasses, you should really go get some. In the meantime, try substituting maple syrup.
Recipe for Roasted Beet Salad with Mint and Feta
* 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
Preheat 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.
Remove 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.
In a medium bowl, mix the chopped beets with the mint and the feta.
Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
Garnish with additional fresh mint, if desired.
My Meyer lemons are almost gone. Sigh.
I’d gladly take more of these beauties, but I bet the rest of you might tire of the lemony recipes at some point…yes? No?
You’ve seen this pudding, this tart, this cake, and these recipes; here’s what else I made with the 5 pound box of Meyer lemons I won from Wine Imbiber.
Preserved Meyer Lemons
I’ve made preserved lemons before and I really enjoy them. Even though I still have plenty from the first batch left in my refrigerator, I decided to make more with the Meyer lemons because I find them to be so versatile and because they keep so well.
My friend Holly suggested I use the recipe in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon. I added additional spices and just a little vodka, though, after I saw how Stephanie Izard used it here. Thanks to Tara Mataraza Desmond for telling me about that recipe…
Makes 1 pint
2 Meyer lemons, sliced very thin
2 1/2 tablespoons sea salt
3 cinnamon sticks
4 star anise
5 whole cardamom pods
juice of 1 Meyer lemon
1/4 cup organic sugar
1/4 cup vodka
Toss lemons in a bowl with the salt and the spices.
Add the lemon juice, sugar and vodka. Mix well.
Spoon into a pint-sized jar and press down lightly. Add water, if necessary, so that the lemons are submerged below the liquid. Leave about an inch of room at the top of the jar and cover tightly. Keep at room temperature for two weeks, shaking the jar a little every day.
Transfer to the refrigerator and use the preserved rinds as an alternative to lemon zest in any recipe.
These greens, a winning recipe on Food52 submitted by Marissa Grace, are divine. I substituted a little chopped onion for the shallot and used Meyer lemon juice instead of the vinegar. While I have never added sugar to greens before, it really works here- they are super delicious! Next time I think I’ll try it with raw honey instead, though…you can find the recipe here on Food52.
Roast Chicken with Vegetables and Lemon Rosemary Sauce
My friend Laura mentioned she’d made Julia Child’s roast chicken recipe using Meyer lemons and she said it was amazing. Since Food52 is doing “best roast chicken” this week, I came up with this recipe. It is inspired by Chef Thomas Keller’s high heat, little fuss roast chicken technique. I added a few of my own touches, though: a Meyer lemon citrus salt, vegetables that cook under the chicken, and an optional lemon rosemary sauce. I think it’s a lovely recipe and enjoyed it very much.
Lemon Coconut “Truffles”
Last but not least, I made these healthy little lemon bites (I’m calling them lemon coconut truffles) that are free of all grains, refined sugar, and dairy. I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic coconut oil, some unsweetened shredded organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they’re not completely free of sugar, but almost). Sorry I can’t give you exact amounts- I kind of dumped everything into my blender without measuring…they’re really REALLY good, though!
So now I have 3 lemons left.
I’ve got me eye on these scones from FoodBlogga, Heidi’s Risotto, Local Lemons’ Naked Pasta, Modern Comfort Food’s Lemon Meringue’s and Mrs. Larkin’s Lemon Posset. I’m not sure which of these recipes I am going to make yet; I’d love to hear what you would do…
Easy. Moist. Lemony. These are words that describe this cake, but they in no way do it justice.
Amazing? Now, that’s more like it.
I made this cake over the weekend with the intention of including it in part 2 of my “When Life Gives You Meyer Lemons” series. But then I decided this cake needed its own post. It is that special.
This lemon cake recipe is adapted from Molly Wizenberg’s French Style Yogurt Cake with Lemon. It appears on her blog, as well as in her fantastic book A Homemade Life.
Molly’s recipe calls for traditional lemons and you can most certainly use them. It’s just that I won 5 pounds of Meyer lemons recently, so I’ve been kind of Meyer lemon crazy. I’m completely addicted to these lemons and I’m not sure what I’ll do when I have no more left. I’m definitely going to get a dwarf tree this spring…one that can come inside for the winters so I’ll always have some of these wonderful fruits here in New York.
Molly mentions in the book that you could substitute 1/2 cup ground almonds for 1/2 cup of the flour. I think that if you’re gluten-free, you could use all almond flour (I had success with almond flour in this gluten-free chocolate cake that’s also made with olive oil). The texture will change, of course, but I think it will still work.
In the ingredients department, I made three changes to Molly’s recipe: I substituted white spelt flour for the all purpose flour, I used olive oil instead of the canola oil, and I added my candied Meyer lemon peel with lavender instead of the lemon zest. As far as technique goes, I used a springform pan (she recommends a 9 inch round one) and I pricked the cake all over before drizzling the syrup. Everything else is pretty much the same. It’s a great recipe…
Recipe for Meyer Lemon Olive Oil Cake
For the cake:
*1 1/2 cups white spelt flour (or use all purpose unbleached flour or almond flour if you need it to be gluten-free)
*2 teaspoons baking powder
*pinch of sea salt
*2 teaspoons candied Meyer lemon peel (or use Meyer lemon zest or regular lemon zest)
*1/2 cup plain organic yogurt
*1 cup organic sugar
*3 large eggs, preferably organic and free-range
*1/2 cup fruity olive oil (melted butter would work, too)
For the syrup:
*1/4 cup organic powdered sugar
*1/4 cup Meyer lemon juice (or regular lemon juice)
For the icing:
*1 cup organic powdered sugar
*3 tablespoons Meyer lemon juice (or regular lemon juice)
1. Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.
2. In a medium bowl, mix together the flour, baking powder, and salt. Add the candied lemon peel or lemon zest and mix well.
3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
4. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
5. Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.
6. Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.
This post is linked to Amy Green’s Slightly Indulgent Tuesday!