WARM ORANGE ROASTED BEET SALAD WITH HARISSA GREEK YOGHURT
Just look at the colours of this. Deep purple, vibrant green and fiery oranges. How could you fail to be cheered up on a gloomy January day if you were presented with this? And that’s before your fork has even come close to your mouth!The beetroot is earthy but also sweet and sticky from the orange, the fiery harissa is instantly cooled by the rich, creamy, tart yoghurt, the pistachios add crunch and the thyme lends a savoury finish.
I enjoyed this dish so much that I suspect my fingers might be beetroot stained for the rest of winter. I do lead a glamorous life!
This is really good with a big mixed green salad or some braised green lentils (or both!). I think what I love most about this is that it makes me feel like I’m doing the whole January healthy eating thing whilst not missing out on all that lovely winter comfort food.
As an added bonus you don’t really have to weight or measure any of the ingredients for this, I’ve only put amounts as a guide, you can pretty much do everything to taste.
4-6 smallish beetroot
1/2 tsp olive oil
juice and zest of 1 orange
couple of sprigs of thyme
salt and pepper to taste
knob of butter
handful of roasted pistachios
150g Greek yoghurt
1 tsp harissa
Pre-heat your oven to 220°c and line a small roasting tin with foil.
Trim the tops and roots of the beetroot but don’t peel them, just give them a good scrub. Cut each one into six or eight pieces (depending on how big they are). Toss them in the roasting tin with the salt, pepper and oil.
Zest the orange and set this aside to use as a garnish. Cut the orange in half and squeeze the juice over the beetroot. Sprinkle on the thyme leaves, keeping back a few to finish off the dish. Roast the beetroot for about an hour, they might take a bit longer if the pieces are quite chunky. Turn them a couple of times during roasting and give them a poke with a knife to see if they are tender.
Once they cooked to your liking take the tin out of the oven and add a small knob of butter to the beetroot. Toss the veg around until the butter has melted and they look nice and shiny. Let this cool for a few minutes.
Dollop the yoghurt onto your serving plate and spread it out into a thick layer. Dot the yoghurt with the harissa and swirl it into it. Pile the beetroot into the middle of the plate and then scatter over the reserved thyme, orange zest and the pistachios as a garnish.