Tunisian Beetroot Salad Recipes

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TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA



Tunisian-Style Roasted Beet Salad With Harissa image

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
1/2 cup green onion, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

Steps:

  • NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
  • Preheat oven to 400 degrees.
  • In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
  • In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
  • Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
  • Remove from oven, set aside to cool for 5 minutes.
  • Then cut beets into 1/2" cubes.
  • Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

TUNISIAN BEETROOT SALAD



Tunisian Beetroot Salad image

Beets?!? To some they are scary tubers that stain everything bright pink, but they are really tasty if you give 'em a chance. This recipe is a classic Israeli side dish and originates in Tunisia (N. Africa) Serve alone or over greens.

Provided by gypsysister

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 beetroots
1 -2 teaspoon sugar
1 -2 tablespoon balsamic vinegar
1/2 lemon, juice of
2 tablespoons olive oil
salt
1 bunch fresh mint leaves, thinly sliced (optional)

Steps:

  • cook beets in boiling water until tender, peel skin (by hand is easiest).
  • cube or slice peeled beetroot and place in bowl.
  • add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
  • Opt: add sliced mint (reserving small amount for garnish) toss
  • refrigerate or let cool before serving.

Nutrition Facts : Calories 87.2, Fat 6.8, SaturatedFat 0.9, Sodium 38.7, Carbohydrate 6.5, Fiber 1, Sugar 5.2, Protein 0.9

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