Roasted Beets and Carrots on Harissa-Spiced Yogurt

5 from 1 vote

A simple side dish (or salad) that packs a lot of flavor with roasted and spiced beets and carrots on a bed of harissa spiced yogurt.

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: Mediterranean

Servings:

Calories: 138kcal

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

*Note: to make your own harissa spice blend, mix together:

Makes 1 1/2 cup harissa spice blend