Beets and preserved lemon add a wonderful fresh tanginess to dark leafy greens and creamy feta cheese. This salad is sure to impress!



Ingredients

Directions

Cook beets in boiling water for about 10 to 15 min., until slightly tender. Lay beets onto a rack or paper towels to get rid of excess moisture. Once cooled enough to handle, peel and cut into wedges or 1/4-inch thick slices. Preheat grill to medium-high. Grill beets until tender and have desired grill marks. Let cool then chop into cubes if desired. Add preserved lemon, cumin, pepper, and rice wine vinegar. Mix and chill at least 1 hour. Serve on top of greens topped with crumbled feta cheese.

Yields

6 servings

Thanks To

Jon Hauge, Savory Spice—Princeton, NJ owner

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Savory Spice Shop Ingredients
Preserved Lemons -jar $9.25
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Pepper, Black, Malabar: Coarse 1 oz bag $2.65

Nutrition

Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegetarian

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