This beetroot salad with harissa dish is simple to make and incredibly tasty. I mean really tasty. Earthy beetroot loves flavour — big flavours! And harissa spice gives it exactly that. Ruby red beets are peeled and quartered, then roasted in the oven, which brings out their sweet flavor and then are tossed a dressing made with Greek yoghurt, harissa, lemon juice and feta cheese. Together, we’ve got cooling yoghurt, tangy lemon and a deeply flavorful spice with a punch of heat. In the end, it’s so remarkably simple and and utterly delicious. If you’ve been wondering how to put harissa to use, then this recipe is for you!
How to serve this beetroot salad
What I love about this salad is you can either toss the roasted beets in the harissa-yoghurt dressing, serve the beets on a layer of the dressing, or simply drizzle some of the dressing on top and serve the rest of the side. You can also serve it while it’s warm, at room temperature, or simply enjoy it cold as leftovers out of the fridge. Making this a simple, versatile and new way to enjoy beetroot. If you love beets and love a little spice, then I think you’ll love this beetroot with harissa recipe as much as I do!
Harissa spice: a North African speciality
Typically, you can find harissa in the form of a chili paste, but I personally like to use a dry spice mix. And more specifically my own spice mix which is made with chilli, red sweet paprika, Kalahari desert salt, cumin, coriander seeds, garlic, and Piment d’Espelette. It has a nice kick to it without being overpowering and it pairs perfectly with the natural sweetness of vegetables when they are roasted.
Harissa spice can vary
It is of course worthwhile mentioning that harissa spice mix and harissa paste can vary substantially both in heat level and flavouring, so you’ll want to find a brand that suits your taste.
How to serve this Beetroot Salad with Harissa-Yoghurt
We love to serve this harissa-spiced beetroot dish as a light lunch for two along with some crusty bread. But is also can be served as part of a German “Brotzeit” or as a Middle Eastern mezze with other side dishes like lamb kofta, hummus, tabouleh and the like. Or try it as a side with grilled meats and other vegetable sides.
Looking for other new ways to enjoy beetroot?
Try one of these delicious recipes:
- Roasted Beet and Lentil Salad with Dijon-Balsamic Vinaigrette
- Roasted Beets and Carrots with Herbed Yogurt and Hazelnuts
- Beetroot Curry with Coconut Milk & Spinach
- Beetroot and Orange Salad with Fresh Herbs
Roasted Beetroot Salad with Harissa-Yoghurt
This simple beetroot salad with harissa-yoghurt is packed with flavor. Serve as a side dish with grilled meat or as part of a Middle Eastern mezze.
For the roasted beets:
- 5 medium-sized beets, peeled and cut into 8-10 wedges (ca. 800 g)
- 1 tablespoon extra-virgin olive oil
- Sea salt, to taste
For the dressing:
- 150 g Greek yogurt
- 2 teaspoons harissa spice
- Juice from 1/2 lemon
- 2 tablespoons crumbled feta cheese, or more (60 g)
- Pinch of sea salt
- 2 green onions, sliced thinly
- handful flat-leaf Italian parsley, chopped
Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the baking sheet.
Transfer to the preheated oven and roast for 25-30 minutes, until tender, flipping halfway though (roasting time may vary slightly depending on size of wedges, and desired doneness. I like mine al dente).
Meanwhile, in a small bowl mix together the yoghurt, harissa spice, lemon juice, and feta. Season with salt, to taste.
Remove the beets from the oven and set aside to cool for 5 minutes.
Transfer the roasted beets to a serving bowl and toss lightly with the harissa-yoghurt dressing to combine. Garnish with the chopped green onion and parsley. Serve and enjoy!
Depending on the preferred presentation, the roasted beets can be served on a bed of the harissa-yoghurt, or on a platter with the harissa-yoghurt drizzled on top, and remaining served on the side.
Leftovers can be stored covered in the fridge and served cold or at room temperature.
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