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Title: Tunisian Beet Salad with Harissa

3 lbs. small beets, trimmed and scrubbed, halved lengthwise
2 T olive oil
6 - scallions, thinly sliced
1/4 C fresh parsley, finely chopped
1 - large clove garlic, minced
1 t harissa or Chinese chile paste
1 t red wine vinegar
0 - salt and pepper to taste

Preheat the oven to 425° F. Place the beets on a baking sheet with a rim and toss with 1/2 tablespoon of the oi. Turn the halved beets cut side down. Cover the baking sheet tightly with foil. Bake for 30 minutes, or until the beets are very tender when pierced with the tip of a sharp knife Remove from the oven, uncover, and let cool for 5 minutes. Peel off the skins and cut into 1/2-inch cubes. Set aside.

In a medium serving bowl, place the scallions, parsley, garlic, harissa, vinegar, remaining oil, salt, and pepper; stir well to combine. Add the beets, tossing well to combine. Serve slightly warm or at room temperature.

From Mediterranean Vegan Kitchen
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