Middle Eastern Roasted Beets

• 1 bunch beets, trimmed (about 5-6 medium beets)
• olive oil
• course sea salt
• 1/2 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (I prefer sheep/goat milk feta, but cow milk feta is fine)
• 2 teaspoons minced preserved lemon rind (or substitute lemon zest)
• 1 tablespoon olive oil
• 1 tablespoon pomegranate molasses

1. Preheat the oven to 400u0b0F. Rub the beets all over with olive oil and sprinkle generously with salt. Wrap in foil and place in the oven. Roast for 1 hour.
2. Remove the beets from the oven and allow them to cool a bit. Under cold running water in the sink, rub the skins off. Pat dry and chop the beets into bite-sized pieces.
3. In a medium bowl, mix the chopped beets with the mint and the feta.
4. Add the preserved lemon rind, the olive oil, and the pomegranate molasses. Mix well to combine.
5. Garnish with additional fresh mint, if desired.

beets, olive oil, course sea, fresh mint, feta cheese, lemon rind, olive oil, pomegranate molasses

Taken from food52.com/recipes/3340-middle-eastern-roasted-beets (may not work)