Little Gem Lettuce with Roasted Beets and Feta Dressing

Serving Size: 4
Prep Time:
Total Time:

“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.


  • 1 Tbsp cumin seeds
  • chopped cilantro, for garnish
  • 2 heads of Little Gem or baby romaine lettuce (10 ounces)
  • pepper
  • 0.5 tsp grated lemon zest
  • 2 Tbsp plain Greek yogurt
  • 0.75 cup crumbled feta cheese
  • 2 tsp honey
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp extra-virgin olive oil
  • 2 medium red onions, cut into wedges
  • 4 beets (2 pounds), peeled and cut into wedges
  • 1 tsp flaky sea salt
  • mint, for garnish


  1. Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
  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.
  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.
  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.

Make Ahead: The roasted beets can be refrigerated overnight.

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Recipe Credit: Tara Stevens
Image Credit: Con Poulos