Food Recipes Salads Little Gem Lettuce with Roasted Beets and Feta Dressing 5.0 (5,754) Add your rating & review “Traditional Moroccan dishes can be quite heavy; I'm always looking for ways to make them lighter and brighter,” says cooking school teacher Tara Stevens. She tosses her beet salad with lettuce and tangy feta-yogurt dressing, and adds lots of fresh herbs. Slideshow: More Beet Recipes By Tara Stevens Updated on March 1, 2015 Save Rate PRINT Share Close This Moroccan-inspired dish features a zesty feta-yogurt dressing. Photo: © Con Poulos Active Time: 20 mins Total Time: 1 hr 20 mins Yield: 4 to 6 Cook Mode (Keep screen awake) 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 2 heads of Little Gem or baby romaine lettuce (10 ounces) Chopped cilantro and mint, for garnish Directions Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool. 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. 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. 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. Make Ahead The roasted beets can be refrigerated overnight. Originally appeared: March 2015 Rate It Print