This dish was absolutely AMAZING…and such a surprise! I had my reservations 😳 as I set it on the table. I actually told my son and husband, let’s just try it and see what we think.
We LOVED it!
I can’t say I cook with many of the ingredients used in this dish, but I will now…on repeat! This is something I will crave to have again.
This is a recipe that began as roasted beets with the ginger-harissa vinaigrette and grew to be a composed salad in which you layer the elements and can customize what you do or don’t want to add. Our recipe was more of an outline than a strict recipe.
The star of the show is the vinaigrette! It is a mixture of oil, 2 vinegars, honey, ginger, and the harissa powder. I bought the harissa powder online with the hopes it would last longer than the paste I bought before from Trader Joe’s. I have no doubt we will use it up with how good that dressing was. It had a nice kick without being too spicy.
I created our bowls with romaine, the roasted beets tossed in the vinaigrette, Greek yogurt, quinoa, the optional quick pickled onions, and substituted chives for the green onions since mine didn’t seem too fresh. The whole arrangement also gets more of the dressing.
There have been so many delicious recipes in this cookbook…a few that have caught us by surprise…which adds to the fun of this whole experience.
This one is a keeper and quite honestly I probably will have made it again by the time this posts. 😂😂