Tunisian Style Roasted Beet Salad With Harissa Recipes

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.

Steps:

• Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

Steps:

• Preheat oven to 375.
• Wash and trim beets, but do not peel.
• Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
• Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
• Let cool, then peel and thinly slice the beets.
• Refrigerate until serving.
• Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
• Refrigerate until serving.
• To serve, slice onion into thin rings, divide lettuce among serving plates.
• Top with beet slices and onion rings and drizzle with dressing.
• Sprinkle dill on top.

Steps:

• Place a rack in the center of the oven and preheat the oven to 425 degrees F.
• For the roasted beets:.
• Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
• While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
• For the vinaigrette:.
• Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
• Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
• Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
• Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.