Harissa Cauliflower Beetroot Salad
Experience a burst of flavors with this Harissa Cauliflower Beetroot Salad! It's a vibrant, nutritious dish packed with roasted cauliflower, beetroot, and butter beans, all coated in a spicy harissa blend. Topped with a golden tahini dressing, this salad is a perfect balance of textures and tastes.
Servings
Ingredients
- 1 tsp sweet paprika
- 1 tbsp harissa paste
- 2 tbsp olive oil
- ½ cauliflower chopped into florets
- 2 beetroot peeled, and diced
- 1.5 cups butter beans cooked
- 1 cup dry wholewheat couscous
- 1 cucumbers diced
- 1 shallots diced
- ½ cup fresh dill chopped
- ¼ cup hazelnuts roughfly chopped
- sea salt flakes to taste
Golden Dressing
- 2 tbsp lemon juice
- 3 tbsp tahini
- 2 tbsp maple syrup
- 4 tbsp water
- 1 tsp ground turmeric
Instructions
- Preheat the oven to 400 °F.
- Combine the paprika, harissa and 1½ tbsp olive oil.
- Line a large baking tray with baking paper. Add the cauliflower florets and diced beetroots,and coat with the olive oil, paprika and harissa mix. Bake in the middle of the oven for 30 minutes.
- Line a medium baking tray with baking paper. Transfer the butter beans, and remaining ½ tbsp of olive oil. Combine to coat the beans. Bake on the top rack of the oven for 20 minutes.
- Cook the couscous according to the packet instructions.
- To make the golden dressing, in a small blender, add the lemon juice, tahini, maple syrup, turmeric, and water. Blend until smooth. You can also whisk them in a small bowl with a fork, if you do not have a small blender available.
- In a large serving bowl, combine the couscous, roasted cauliflower, beetroot, butter beans, cucumber, shallots, dill, hazelnuts, and golden dressing. Adjust salt to taste, and enjoy!
Video
Nutritional Information - Per Serving
Serving 3g | Calories 680kcal | Carbohydrates 95g | Protein 22g | Fat 27g | Sodium 567mg | Fiber 18g | Vitamin A 43IU | Vitamin C 75mg | Calcium 188mg | Iron 7mg