Roasted Beet Salad with Mint and Feta

Winnie Abramson, ND

By Winnie Abramson, ND


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
Serves 2-3


* 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.


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