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