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.
Course
Salad, Side Dish
Category
Middle Eastern
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories165kcal
AutorElle
Ingredients
For the roasted beets:
5medium-sized beets,peeled and cut into 8-10 wedges (ca. 800 g)
1tablespoonextra-virgin olive oil
Sea salt,to taste
For the dressing:
150gGreek yogurt
2teaspoonsharissa spice
Juice from 1/2 lemon
2tablespoonscrumbled feta cheese,or more (60 g)
Pinchof sea salt
To garnish:
2green onions,sliced thinly
handful flat-leaf Italian parsley,chopped
Method
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!
Notes
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.