Romaine Lettuce with Roasted Beets and Feta Dressing

foodandwine.com
serves 4-6
Ingredients

• 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
• 1 head romaine lettuce (10 ounces)
• Chopped cilantro and mint, for garnish

Preparation
Step 1    
Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
 
Step 2    
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.
 
Step 3    
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.
 
Step 4    
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.
​
Note: The beets can be made the night before.
​