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Test Kitchen Approved

Grilled Beet Salad

Recipe By Jon Hauge

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Jon Hauge

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

Ingredients

3 medium beets

1 preserved lemon, chopped



¼ cups rice wine vinegar

4 oz. feta, crumbled

3 cups mixed greens

Savory Spice ingredients in this recipe:

  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

    View full details
  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

    View full details

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.