Ingredients
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
To garnish:
- 2 green onions, sliced thinly
- handful flat-leaf Italian parsley, chopped
Instructions
- 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!
Nutrition
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.