TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Tunisian-Style Roasted Beet Salad With Harissa image

Provided by COOKGIRl

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

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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

Steps:

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.