Whole Roasted Beet Salad with Orange Moroccan Dressing Recipe by Mangia
Whole Roasted Beet Salad with Orange Moroccan Dressing
The flavor of the beets in this salad is measurably better when you roast them whole; then cut them up. The dressing is only a little sparky, even with the harissa-Tunisian hot chili sauce, available in specialty markets. (It is also good on roasted yams or fennel.) When it comes to looking great on a buffet table, few other vegetables beat out beets.
Ingredients
- 1 ½ pounds beets
FOR THE DRESSING
- ½ cup orange juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon harissa
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Trim off the greens and stems on the beets; then wash the beets well. If they are small, place 2 or 3 on a square of aluminum foil and wrap; larger beets should be wrapped individually. Place the packets on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and let cool in the foil.
- Make the dressing: Pour the orange juice in a medium bowl, and stir in the remaining dressing ingredients, and continue stirring until well combined.
- Peel the beets and dice into bite-sized pieces. Put in a serving bowl, pour the dressing over them, and toss gently to combine.
