Recipe

Tunisian-style Roasted Beet Salad With Harissa Recipe

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Ingredients

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled & cut in half-read NOTE*) .
1 tsp homemade harissa, to taste (for a spicier version add more) .
2 tsps red wine vinegar (or white balsamic) .
1/4 c flat-leaf Italian parsley .
Dressing .
1/2 c green onions, cut thinly on the diagonal .
salt & freshly ground black pepper .
1 large garlic clove, finely minced .
2 tbsps olive oil

Directions

Step #1 NOTE*: If using yams or potatoes, scrub well, remove skin & cut in half or thirds depending on size.
Step #2 Preheat oven to 400F degrees.
Step #3 In small non-reactive bowl mix the salad dressing ingredients & whisk well.
Step #4 Set aside.
Step #5 In a large shallow pan, toss the cut up beets lightly with the olive oil to coat.
Step #6 Transfer the beets to a large baking sheet & cover the baking sheet tightly with aluminum foil wrap.
Step #7 Bake the beets for about 30 mins or until the beets are very tender when pierced with a fork.
Step #8 Remove from oven, set aside to cool for 5 mins.
Step #9 Then cut beets into 1/2" cubes.
Step #10 Place the prepared beets into a large salad bowl & toss lightly but thoroughly with the salad dressing to mix.
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