📝 About This Recipe
This vibrant Cold Mezze is a cornerstone of Lebanese hospitality, offering a stunning contrast between the peppery bite of fresh arugula and the earthy sweetness of slow-roasted beets. Dressed in a bright lemon-sumac vinaigrette and finished with the crunch of toasted walnuts and creamy feta, it captures the essence of Mediterranean freshness. It is a sophisticated yet rustic dish that balances acidity, sweetness, and texture in every forkful.
🥗 Ingredients
The Beets
- 3 medium Red Beets (scrubbed clean, stems removed)
- 1 tablespoon Olive Oil (for roasting)
- 1/4 teaspoon Sea Salt
The Salad Base
- 5 cups Wild Arugula (Jarjeer) (washed and thoroughly dried)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 1/3 cup Pomegranate Arils (freshly seeded)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 2 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Pomegranate Molasses (for a deep, tangy sweetness)
- 1 teaspoon Ground Sumac (tangy Middle Eastern spice)
- 1 clove Garlic (minced into a paste with a pinch of salt)
- 1/2 teaspoon Dried Mint (crushed between palms)
Garnish and Texture
- 1/2 cup Walnuts (halves or large pieces, toasted)
- 1/4 cup Feta Cheese (crumbled (optional for traditional vegan version))
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the cleaned beets on a large piece of aluminum foil, drizzle with 1 tablespoon of olive oil and salt, then fold the foil to create a sealed pouch.
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2
Place the pouch on a baking sheet and roast for 45-50 minutes, or until a knife slides easily into the center of the largest beet.
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3
While the beets roast, soak the thinly sliced red onions in a small bowl of ice water for 10 minutes to remove their harsh bite, then drain and pat dry.
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4
Toast the walnut pieces in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
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5
Once the beets are cooked, let them cool inside the foil for 10 minutes. Under running cold water or using a paper towel, rub the skins off; they should slip right off.
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6
Cut the peeled beets into 1/2-inch wedges or cubes and place them in a small bowl. Toss with 1 teaspoon of the pomegranate molasses to glaze them while warm.
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7
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, remaining pomegranate molasses, minced garlic, sumac, and dried mint until emulsified.
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8
In a large, wide salad bowl, add the dry arugula leaves and the soaked red onions.
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9
Drizzle about half of the dressing over the arugula and toss gently with your hands or tongs to ensure every leaf is lightly coated.
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10
Arrange the glazed beet wedges over the bed of arugula. Do not over-mix once the beets are added to prevent the entire salad from turning pink.
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11
Scatter the toasted walnuts, pomegranate arils, and crumbled feta cheese (if using) evenly over the top.
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12
Drizzle the remaining dressing over the garnishes and finish with a final dusting of sumac for color and a pop of acidity.
💡 Chef's Tips
For the best flavor, roast the beets a day in advance and keep them chilled; cold beets provide a lovely temperature contrast to the room-temperature greens. Always dry your arugula thoroughly using a salad spinner; wet leaves will cause the dressing to slide off and make the salad soggy. If you find red onions too strong, sprinkle them with a little sumac and salt after drying to soften their texture and flavor. Use 'Wild Arugula' if possible, as the smaller, jagged leaves have a more intense peppery flavor that stands up well to the sweet beets. Avoid dressing the salad until the very moment you are ready to serve to keep the jarjeer crisp.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread to scoop up the stray bits of feta and dressing. This salad is the perfect accompaniment to grilled meats like Shish Taouk or Lamb Kafta. Pair with a crisp, dry Lebanese white wine, such as a Ksara Blanc de Blancs. Include it as part of a larger mezze spread featuring Hummus, Baba Ganoush, and Kibbeh Nayyeh. For a refreshing non-alcoholic pairing, serve with a chilled mint lemonade (Limonana).