Beet Fattoush Salad Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, scrub beets clean. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Place on a baking sheet and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven, unwrap, and let cool until you can handle them. Peel with your fingers or a small knife and cut into 1/2-inch wedges or bite-size slices. Set aside to cool to room temperature.

Grill the scallions

While beets roast (or after they come out), heat a grill pan or outdoor grill to medium-high. Toss scallions with 1 tablespoon olive oil and a pinch of salt. Grill scallions 2–3 minutes per side until charred and softened. Remove and let cool slightly, then chop into 1–2 inch pieces, keeping both white and green parts. If you prefer, you can char them under a broiler for similar effect.

Preheat oven to 375°F (190°C) if not still hot from roasting. Tear pita breads into roughly 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake until crisp and golden, about 8–12 minutes, shaking once for even browning. Alternatively, pan-toast in a skillet over medium heat until crisp. Separately, toast walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and slightly darkened, about 3–4 minutes. Roughly chop and set aside.

Whisk together pomegranate molasses (2 tbs), lemon juice (2 tbs), minced garlic (1 clove), ground cumin (1 tsp), salt (1 tsp), and black pepper (1 tsp). Slowly drizzle in the remaining 2 tablespoons olive oil while whisking to emulsify. Taste and adjust balance: add a little more pomegranate molasses for sweetness/tang, lemon for brightness, or salt to season. If dressing is very thick, thin with 1–2 teaspoons of water.

In a large bowl, combine the cooled roasted beets, grilled scallions, chopped parsley (remove large stems and roughly chop to measure 1 cup packed), and mixed greens if using. Add the warm (or room-temperature) pita croutons and toasted walnuts. Drizzle about two-thirds of the dressing over the salad and gently toss to combine, being careful not to break the beets. Taste and add more dressing as needed to coat evenly.

Transfer to a serving platter or bowls. Finish with a light drizzle of pomegranate molasses (reserve a small spoonful for streaking on top for presentation), a sprinkle of sumac if using, and scatter the crumbled feta or goat cheese if desired. Adjust salt and pepper to taste and serve immediately so pita croutons remain crisp.