Roasted Beetroot with Whipped Feta and Harissa Drizzle Recipe
A visually stunning and flavor-packed dish featuring roasted red, yellow, and chioggia beetroots paired with a creamy whipped feta spread and drizzled with smoky, spicy harissa. Perfect served warm or as a chilled salad, this recipe balances the earthy sweetness of beetroot with the tangy, creamy feta and a fiery kick from the harissa.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 2 to 4 1x
- Category: Salad
- Method: Roasting
- Cuisine: North African inspired
- Diet: Vegetarian
Ingredients
Scale
Beetroot and Marinade
- ½ small bunch each of red, yellow, and chioggia beetroot, leafy tops removed, well-scrubbed
- 3 tablespoons red-wine vinegar
- 1 tablespoon olive oil
- 3 tablespoons lightly crushed coriander seeds
- 3 tablespoons honey
- 2 to 4 tablespoons harissa, to drizzle
Whipped Feta
- 75g crumbled Persian feta
- 250g crème fraîche
- ¼ cup plain yoghurt
- 1 garlic clove, crushed
Harissa
- 7 dried guajillo chillies
- 1 red chilli, chopped
- ½ cup grapeseed oil or other flavourless oil
- 2 garlic cloves
- 1½ tablespoons cumin seeds, toasted and roughly ground
- 1½ tablespoons coriander seeds, toasted and roughly ground
- ¼ preserved lemon, pith removed, skin diced
- 2 teaspoons sweet smoked paprika
- 2 teaspoons tomato paste
- Pinch of sugar
- Pinch of caraway seeds
Instructions
- Preheat Oven: Preheat your oven to 170˚C. This gentle temperature ensures the beetroot roasts slowly, enhancing their natural sweetness and texture.
- Prepare and Roast Beetroot: Place the cleaned beetroot in a roasting dish. In a bowl, mix red-wine vinegar, olive oil, crushed coriander seeds, and honey together. Pour this marinade over the beetroot and toss gently to coat each beetroot evenly. Cover the dish tightly with foil and roast in the oven for about 40 minutes, or until the beetroot are tender when pierced with a knife. Then remove the foil and roast uncovered for an additional 1 to 2 minutes to evaporate excess liquid and give the beets a glossy finish. Leave them to cool slightly in the dish.
- Make Whipped Feta: Combine the crumbled Persian feta, crème fraîche, plain yoghurt, and crushed garlic in a blender. Blitz for about 30 seconds or until the mixture is smooth and creamy. This will be spread at the base of your serving plate.
- Assemble the Dish: Spread the whipped feta evenly on the base of your serving plate. Halve some of the roasted beetroots and arrange them on top along with any remaining pan juices and roasted spices to enhance the flavor.
- Finish with Harissa: Drizzle the prepared harissa over the beetroots to your preferred heat level. Season with salt and freshly ground black pepper. Serve immediately, either warm or at room temperature, as a flavorful salad or side dish.
- Prepare Harissa Sauce (Optional): Bring a large pot of water to boil. Add the dried guajillo chillies, reduce heat, and simmer gently for 20 minutes to rehydrate. Drain and remove stems carefully. Blend the chillies with the red chilli, grapeseed oil, garlic cloves, toasted cumin and coriander seeds, preserved lemon, smoked paprika, tomato paste, sugar, and caraway seeds until smooth. Optionally, blend longer and add water to emulsify for a creamier spread. Store in a sealed jar in the fridge for up to three months.
Notes
- Beetroot can also be served cold, making it an excellent bring-a-plate salad option.
- Adjust the amount of harissa depending on your tolerance for heat—a little goes a long way.
- The whipped feta can be made ahead of time and kept chilled until ready to use.
- Ensure beetroot is well cooked by testing with a knife; it should pierce easily.
- Harissa keeps well refrigerated and adds a smoky, spicy element to many dishes beyond this recipe.
Keywords: roasted beetroot, whipped feta, harissa, North African salad, vegetarian, easy dinner, roasted vegetables, creamy dip, spicy sauce
