• 50minutes
  • 190calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)

  2. 2 tablespoons olive oil

  3. 1/2 cup green onion , cut thinly on the diagonal

  4. 1/4 cup flat-leaf Italian parsley

  5. 1 large garlic clove , finely minced

  6. 1 teaspoon homemade harissa , to taste (for a spicier version add more)

  7. 2 teaspoons red wine vinegar (or white balsamic)

  8. salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.

  2. Preheat oven to 400 degrees.

  3. In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.

  4. 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.

  5. Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.

  6. Remove from oven, set aside to cool for 5 minutes.

  7. Then cut beets into 1/2" cubes.

  8. Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.


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