Quick Summary: Purple and golden beets roasted with carrots and harissa spice, served on a bed of harissa-spiced Greek yogurt. Simple preparation with bold, complex flavor. Works as a side dish or vegetarian main. Includes homemade harissa spice blend recipe. Prep: 10 min | Cook: 45 min | Serves: 4
Jump to: RECIPE | Ingredients | How to peel beets | Harissa spice blend recipe | How to Make It | FAQ
I’m always looking for ways to enhance the flavors of lowly vegetables, while at the same time keeping it simple as possible. Yotam Ottolenghi of course is a master at creating beautiful, flavorful vegetable dishes, but I always find myself opting for an easier recipe.
Roasting the beets and carrots with a little spice and oil and then serving it atop a spiced yogurt is really simple but also has very robust flavor.
The spices can range from sumac to za’atar, to harissa and beyond.
Bonus: I’ve included a recipe for the homemade harissa spice I sell at the farmers’ markets if you can’t find a commercial harissa spice blend that you like.
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Ingredients:
For detail of the measurements of each ingredient, see the recipe below. Here is an illustrated version of what you will need:
How to Peel Beets
You can peel beets ahead of roasting or roast them first and then peel the skins. I prefer roasting first, but both methods work.
The skins peel off pretty readily once roasted and the beets tend to come out quite tender due to the skins holding in the natural moisture as they roast.
Simply place the beets on some foil and drizzle with olive oil, salt and pepper. Roast them until a fork easily pierces the beet through the foil (about 40-60 minutes at 400°F (200°C).
Remove the foil and set the beets aside. When they are cool the skins should come off easily with your fingers, but you can also scrape them off with the back of a spoon if you don’t want purple fingers!
*Note: If you are roasting the beets on a sheet pan with carrots or yellow beets, be sure and wrap them in foil to prevent the purple colors from bleeding onto other ingredients.
Homemade Harissa Spice Blend:
Below is a recipe for the powdered spice blend that I sell at the farmers’ markets. People love it and it pairs well with all kinds of dishes, from hummus, to salmon, to chili.
The dried peppers you use are up to you. I like a range of smoky chipotle, spicy serannos, and sweet paprika. The peppers are flexible but harissa must contain the holy trinity of cumin, caraway and coriander.
Mix all ingredients together thoroughly and store in a covered glass container in a cool place:
- 2 Tbsp ground cumin,
- 2 Tbsp ground caraway,
- 2 Tbsp ground coriander,
- 2 Tbsp cinnamon,
- 1 cup Powdered chile peppers (mixed)
- salt (to taste)
How to Make Roasted Beets and Carrots on Harissa Yogurt
The full instructions and ingredient amounts are in the recipe card below. In short:
- Place beets and carrots on a sheet pan lined with foil. Drizzle with oil and sprinkle on harissa spice
- Wrap the beets in the foil and roast and roast the vegetables at 400°F until tender (40-60 minutes).
- Unwrap beets and peel them and quarter them.
- Mix Greek yogurt with harissa and lime juice. Serve the vegetables on the spiced yogurt garnished with mint and walnuts
FAQ
Roasting first makes peeling easier. The skins slip off when the beets are cool enough to handle. Wrapping in foil keeps moisture in and produces tender beets.
Yes. Sumac or za’atar both work well with roasted vegetables and yogurt. The post mentions these as alternatives.
Wrap purple beets in foil and roast them separately from carrots or golden beets. The foil contains the color from bleeding.
Full-fat Greek yogurt (like Fage) gives the best texture. The thickness holds up under the warm vegetables and the fat carries the harissa flavor well.
Roast the vegetables and make the spiced yogurt up to a day ahead. Refrigerate separately. Bring to room temperature or warm the vegetables slightly before serving.
Beets and carrots are higher in natural sugars than leafy greens, so they’re typically limited on strict slow carb. Check your specific plan. The dish has no added sugars.
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Roasted Beets and Carrots on Harissa-Spiced Yogurt
Equipment
- Aluminum foil
Ingredients
- 1 Pound beets can use purple and/or golden beets
- 1 Pound small carrots can use pre-packaged baby carrots
- 1 Tablespoon harissa spice could also use sumac spice or za’atar
- 1 Tablespoon olive oil
- 1 ½ Cup greek yogurt I like Fage
- 1 Tablespoon harissa can use harissa paste or harissa powdered spice
- 1 Teaspoon fresh lime juice
- mint or dill for garnish
- walnuts garnish
Instructions
- Preheat oven to 400 degrees F.
- On a large baking sheet, lay down a square of foil that will be used to wrap the beets in. Place beets on top of the foil and place carrots on the rest of the cookie sheet without wrapping in foil.Sprinkle beets and carrots with oil and harissa powdered spice. Toss the vegetables in the oil and spice using your hands so they are thoroughly covered. Wrap the beets in the foil, forming a packet and spread the carrots around the remainder of the pan evenly.1 Pound beets, 1 Pound small carrots, 1 Tablespoon harissa spice, 1 Tablespoon olive oil
- Roast for 40 – 60 minutes at 400 F, until carrots are browned and the beets can be pierced easily with a fork. You may need to turn the carrots if they become too brown.When beets are tender remove sheetpan from oven, undo the foil wrapper and set aside everything to cool.When beets are cool enough to handle, remove the skins with your fingers or the back of a spoon. Quarter the beets and set aside.
- While the vegetables are cooling, mix yogurt and harissa and lime juice in a small bowl.1 ½ Cup greek yogurt, 1 Tablespoon harissa, 1 Teaspoon fresh lime juice
- To serve, spoon the spiced yogurt onto 4 plates (or 1 serving plate), and top with the vegetables. Garnish with mint leaves and walnuts if desired.mint or dill, walnuts
Notes
- 2 Tbsp ground cumin,
- 2 Tbsp ground caraway,
- 2 Tbsp ground coriander,
- 2 Tbsp cinnamon,
- 1 cup powdered chile peppers (mixed)
- salt (to taste)
Dorothy Stainbrook says: 
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