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.
- 1½ pounds beets
- 1/4 cup Harissa Dressing
- ⅓ cup chopped green onions
- ¼ cup finely chopped red onion
- 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.
Amount Per Serving Calories 151Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 285mgCarbohydrates 20gFiber 4gSugar 14gProtein 3g
Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.