TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA
From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 8
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.
TUNISIAN ROASTED SALAD
This healthy and colourful dish is known as Meshweya in Tunisia. It's a great appetiser or a whole summer meal on its own.
Provided by Sackville
Categories Tuna
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat an oven until very hot (about 200C/400F).
- Put the onions, peppers and tomatoes on a piece of foil on a baking sheet and place in the oven.
- Remove the tomatoes as soon as their skins begin to loosen and they soften very slightly.
- This will take about 15 minutes.
- When they are cool enough to handle, skin and cut into wedges.
- Roast the peppers for another 15 minutes or until their skins are browned and they feel soft.
- Pull them out and put in a brown paper bag for a few minutes to loosen the skins further.
- Peel, seed and cut each pepper into eight pieces.
- Take the onions out when they feel soft.
- They will take 15-30 minutes longer than the peppers, depending on their size.
- Leave until cool enough to handle and then peel and cut into wedges.
- Lay out your salad plates and then arrange all the tomatoes, onions, peppers, flaked tuna and eggs on the plates in a decorative way.
- Garnish with capers, anchovies and even a few black olives if you like.
- Mix the oil, lemon juice, salt, pepper and caraway seed together.
- Drizzle over the salad.
Nutrition Facts : Calories 310.8, Fat 19.2, SaturatedFat 3.4, Cholesterol 125, Sodium 60.5, Carbohydrate 20.6, Fiber 5.4, Sugar 10, Protein 17.6
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