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    You are in: Home / Recipes / Tunisian-Style Roasted Beet Salad With Harissa Recipe
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    Tunisian-Style Roasted Beet Salad With Harissa

    Tunisian-Style Roasted Beet Salad With Harissa. Photo by UmmBinat

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Cookgirl's Note:

    From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

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    Units: US | Metric

    • 2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
    • 2 tablespoons olive oil



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

    Ratings & Reviews:

    • on May 15, 2009


      5 stars this is a nice and colourful salad eaten the same day. It becomes too oniony and pink a day after sitting in it's dressing. I left chili peppers out of the homemade harissa as we don't like hot-hot. We ate it at room temperature and it was a salad I would make again.

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    • on September 06, 2006


      Just love beets and always on the hunt for new ways to serve them. This one was superb and one I will make often. Love the contrast between the sweetness of the beets, the spiciness of the harissa and the herby-ness of the pasrley and scallions. On this evening, this salad was the second course of a four course North African extravaganza. Being a little bold, I added some extra harissa (DEA brand) and somewhat regret that decision. While I loved the additional heat, it was a little much in contrast to the delicate sweetness of the beets. I think the chef's original amount would have been just right. I kept these lowfat by limiting the oil used in the roasting to a meager 2 teaspoons applied using a spray bottle. Then added another teaspoon of olive oil to the dressing and did not miss the extra tablespoon.

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    • on August 09, 2009


      Surprisingly spicy, but delicious. I left out the parsley as I didn't have any and added a splash of balsamic vinegar for a bit more sweetness. I used a mix of beets. Delicious way to use my farmer's market beets!

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    Read All Reviews (4)


    Nutritional Facts for Tunisian-Style Roasted Beet Salad With Harissa

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.6
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 229.6 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 8.6 g
    Sugars 19.5 g
    Protein 5.1 g

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