Beet Salad with Harissa Dressing

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A couple of posts ago I wrote about reuniting with my childhood friend Danielle, from a large Moroccan family, who had grown up to become a caterer.

At the time of the reunion I had been fantasizing about a Moroccan lima bean dish that I had spied at a restaurant but didn’t order for some reason, and Danielle was kind enough to help me identify and recreate it.

Sensing that I had tapped a culinary jackpot, I asked her for some more recipes, and went home from our reunion brunch with an entire Moroccan dinner menu scribbled on a napkin.

This simple beet salad was part of that jackpot payout. Served warm, it’s a perfect combination of earthy, sweet, tangy, tart, and spicy. And it’s sooo pretty.

One of the main ingredients in the harissa dressing, harissa, is a North African staple—a hot chili paste whose main ingredients are a variety of chilis, garlic, and spices that vary by household and region.

It’s easy to find if you have access to a good international market, and can also be purchased online.

Warm Moroccan Beet Salad with Harissa Dressing

Robin Donovan

This simple, beautiful, warm Moroccan beet salad is a perfect combination of earthy, sweet, tangy, tart, and spicy.

5 from 3 votes

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Course Salad Recipes

Cuisine Morrocan

Calories 151 kcal

Ingredients

  

• 1½ pounds beets
• 1/4 cup Harissa Dressing
• ⅓ cup chopped green onions
• ¼ cup finely chopped red onion

Instructions

 

• Preheat oven to 475°F.
• Scrub beets and wrap in aluminum foil. Bake until tender and easily pierced with a knife, about 75 minutes or more, depending on their size.
• Remove from oven and set aside to cool just enough to handle. The skins should slip off pretty easily—but if they don't, use a sharp knife or vegetable peeler to remove skin.
• Slice beets into bite-sized cubes.
• In a small bowl or a jar with a tight-fitting lid, combine the vinegar, harissa (or alternate mixture), cumin, coriander, salt, and pepper. Add olive oil and mix well.
• Taste, and adjust seasonings if needed.
• Toss beets, green onions, and red onion with dressing, to taste. (You might wind up with some dressing left over.)
• Serve warm.

Nutrition

Serving: 1Calories: 151kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 285mgFiber: 4gSugar: 14g

Keyword morrocan beet salad

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