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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
Picture
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.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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