Prep 20 mins
Cook 30 mins
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.
- 2 1⁄2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
- 2 tablespoons olive oil
- 1⁄2 cup green onion, cut thinly on the diagonal
- 1⁄4 cup flat-leaf Italian parsley
- 1 large garlic clove, finely minced
- 1 teaspoon homemade harissa, to taste (for a spicier version add more)
- 2 teaspoons red wine vinegar (or white balsamic)
- salt & freshly ground black pepper
- NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
- Preheat oven to 400 degrees.
- In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
- 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.
- Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
- Remove from oven, set aside to cool for 5 minutes.
- Then cut beets into 1/2" cubes.
- Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.
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.
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.
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!