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Beet Salad with Harissa Dressing

Morrocan beat salad with harissa dressing

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Moroccan Beet Salad with Onion and Harissa Dressing

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.

Morrocan beat salad with harissa dressing

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
Course Salad Recipes
Cuisine Morrocan
Calories 151 kcal

Ingredients
  

  • pounds beets
  • 1/4 cup Harissa Dressing
  • 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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By on July 14th, 2011

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

3 thoughts on “Beet Salad with Harissa Dressing”

  1. OMG! I just saw this! I know you’ve sent me some recent posts, but I haven’t been on fb long enough to read through them. It seems like I’m on for 30 seconds, & I have to run off! I LOVE that you have this recipe on here. It’s so yummy & the warm beets suck up all the flavor from the onion, harissa, & spices. Can’t wait to read more.. Let’s plan a cooking play date SOON! Call me or email when u can..

    xoxo D

    Reply

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