Beet Salad with Feta & Za'atar-Sesame Crispies

Bright, earthy, briny, and full of texture—this beet salad slaps.

I love big salads. Big Salad Energy (BSE), as I like to call it—it’s a vibe, a theme, a way of life!—can be many things, from bold, satiating salads that are a meal in and of themselves to simpler sides that deliver on flavor with a few fun ingredients. And, while summer seems like the salad szn, Big Salad Energy knows no season (she’s timeless!). This wonderland of roasted beets, chicories, and lettuces, finished with preserved lemon dressing, planks of briny feta, tender green herbs, and a mix of toasted panko, roasted sesame seeds, and za’atar is the perfect example of how beautiful—and delicious!—winter BSE can be.

Want even more Big Salad Energy? A second salad recipe for Merguez-Spiced Mushrooms with Marinated Farro & Lentils will be dropping into paid subscribers’ inboxes later today!

CALLING ALL BEET LOVERS—THIS SALAD IS FOR YOU!

Beet Salad with Feta & Za'atar-Sesame Crispies

This salad is a celebration of beets—we’re talkin’ equal parts beets and leafy greens. When roasted, this root veggie’s inherent, honeyed earthiness gets even more concentrated, so bold, zippy partners are welcome to the party (we’re lookin’ at you feta). Preserved lemon is one of my favorite pairings with beets, adding a layered salinity that perfectly balances their sweetness. I like my dressing bright and bracing—but, if you like a softer acidity, dial the lemon juice down to 2 tablespoons.

Many za’atar spice blends have sesame seeds in them already, so adding extra nuttiness and crunch via more sesame seeds seemed like a no-brainer. Store-bought roasted sesame seeds—which you can find at your local Korean supermarket—are one of my pantry powerhouses. They add instant roasty-toasty goodness with just a shake, and eliminate the chance of forgetting and burning a whole batch of sesame seeds in the oven. That being said, you can roast your own at 350°F for 4 to 5 minutes, stirring them halfway through (just keep an eagle eye on them!).

Serves 4 to 6

INGREDIENTS

• 1¼ pounds small-to-medium red, yellow, or Chioggia beets (or, a mix of two or more!)

• 8 tablespoons extra virgin olive oil

• 1½ teaspoons Diamond Crystal or ¾ teaspoon Morton’s kosher salt, plus more

• ⅓ cup panko bread crumbs

• 2 tablespoons store-bought roasted sesame seeds

• 1½ tablespoons za’atar spice blend (I love the one from NYSHUK)

• ¼ preserved lemon, finely chopped (about 1½ to 2 tablespoons), plus 2 teaspoons preserved lemon brine

• Zest of 1 lemon (about 2 to 3 teaspoons)

• 3 tablespoons lemon juice

• 1 teaspoon maple syrup or mild, floral honey

• 2 cups chicories

• 1 to 2 little gems, torn into big, bite-sized pieces or 2 cups baby lettuces

• Handful fresh dill, torn into big, bite-sized pieces

• 4 to 6 ounces feta

METHOD

1. Preheat the oven to 375°F.

2. Wash and scrub any dirt off 1¼ pounds small-to-medium beets (no need to dry them completely, that residual water will help them steam). If using multiple colors of beets, divide them between multiple large pieces of aluminum foil, placing the beets in the center of each piece of foil. If using one type of beet, place them all in the center of one large piece of aluminum foil. Drizzle 2 tablespoons extra virgin olive oil over the beets and sprinkle evenly with 1½ teaspoons Diamond Crystal or ¾ teaspoon Morton’s kosher salt. If creating multiple pouches, just eyeball dividing the oil and salt between them.

3. Fold two sides of the foil up, so they meet in the middle and fold down to seal. Then, fold the outside ends in to create a sealed pouch. (Sealing them in separate foil pouches will prevent the red beets from bleeding onto the other beets.) Place the beet pouch(es) on a baking sheet and roast until the beets are fully cooked through and can be easily pierced with a paring knife, 40 to 45 minutes for smaller beets and 50 to 55 minutes for medium beets. (If you’re using large beets, this could take up to 1 hour, 30 minutes.)

4. Remove from the oven and allow to sit, wrapped in the foil, until cool enough to handle, 20 to 30 minutes. Open the beets and using your fingers gently peel the beets, discarding the skin. Slice some of the beets in thick rounds and other in halves or quarters (this will create some fun, textural elements in your salad). Set aside.

5. While the beets are roasting prep the rest of the salad ingredients. To make the za’atar-sesame crispies, heat 2 tablespoons extra virgin olive oil in a small skillet over medium heat. Add ⅓ cup panko bread crumbs and cook, stirring frequently, until the bread crumbs turn golden, 3 to 5 minutes. Transfer to a bowl and stir in 2 tablespoons store-bought roasted sesame seeds and 1½ tablespoons za’atar. Season with salt, to taste, and set aside.

6. To make the dressing, seed and finely chop ¼ preserved lemon and place in a jar. Add 2 teaspoons preserved lemon brine, the zest of 1 lemon, 3 tablespoons lemon juice, 1 teaspoons maple syrup or mild, floral honey, and the remaining 4 tablespoons (¼ cup) extra virgin olive oil, seal, and shake until dressing is emulsified. Season with salt, if needed, and set aside.

7. To assemble, arrange 2 cups chicories, 1 to 2 little gems, torn into big, bite-sized pieces OR 2 cups baby lettuces, and a handful of torn dill on a large serving platter. Give the dressing a shake to re-emulsify and drizzle a third of the dressing over the greens. Arrange the cut, roasted beets on top and around the lettuces. Cut 4 to 6 ounces feta into planks or crumble into large chunks, and nestle around the beets. Drizzle with another third of the dressing, or more, if desired, sprinkle with a liberal amount of the za’atar-sesame crispies, and enjoy immediately. Serve with any extra crispies for sprinkling on tableside.

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Make-ahead: Most of the components to this salad can be made up to 3 to 5 days in advance, stored separately, and assembled right before serving. Roast and peel the beets, then store whole in an airtight container in the refrigerator. The dressing can be assembled in a jar and stored in the fridge as well—just make sure to let it come to room temperature before shaking it up and serving. The za’atar-sesame crispies can be made up to 5 days in advance and stored in an airtight container at room temperature.

Go fully plant-based: Substitute your favorite plant-based feta to make this vegan, or omit the cheese all together and add avocado instead!

SHE’S READY FOR HER CLOSE-UP.