1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 tsp. homemade harissa, to taste
2 tsps. red wine vinegar
Salt and ground black pepper
2 1/2 lbs small red beets
2 tsps. olive oil
Preheat oven to 400 degrees F. Mix the salad dressing ingredients in a container and set aside. In a large pan put the beets and the olive oil and leave them until they have a layer. Put the beets on a large baking sheet and seal it with aluminum foil. Bake them for 30 minutes. Allow them to cool for 5 minutes. Cut the beets into 1 cm cubes and place them into a salad bowl along with the dressing.
Credits : http://www.3fatchicks.com
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