VEGAN CANDY STRIPED BEET/GARLIC LEMON YOGURT/HARISSA OIL/FRESH MINT


Now that Summer is officially here, the farmers markets are overflowing with produce and my recipe testing tends to revolve heavily around anything refreshing and light that can be enjoyed on a hot day.

I have always loved the vivacious color of a beet. Wether it's golden, red, or candy stripe, it inspires me to create. The cover of my recipe book Wild Plate, is wrapped in a hypnotic hot pink Chioggia beet ( candy striped beet). When I saw some at the market the other day, I couldn't help but purchase a variety bunch and head straight to the kitchen.

This recipe is a great appetizer or served as a salad. It uses Harissa spices which is made up of hot chilies, cumin, coriander, garlic, caraway, and mint, and is often used in North African and Middle Eastern cuisine. The spice from the Harissa oil paired with cooling mint, and tangy garlic lemon yogurt compartments the slight sweetness of the beet, and the pistachios a nice crunch. Enjoy!

Ingredients
1 large candy striped beet or other beet variety, peeled, thinly sliced
1 tablespoon pistachios, chopped
1 tablespoon fresh mint, minced

Harissa oil
3 tablespoons olive oil
1 teaspoon Harissa spice
1/4 teaspoon sea salt

Garlic lemon Yogurt
3/4 cup So Delicious dairy free yogurt, unsweetened plain
2 tablespoon extra virgin olive oil
1 tablespoon + 2 teaspoon fresh-squeezed lemon juice
3 medium cloves garlic
1/4 teaspoon fresh lemon zest
1/4 teaspoon sea salt
Directions Harissa oil1. In a small bowl add olive oil, Harissa, and sea salt. Whisk until thoroughly combined. Set aside and make yogurt.

Directions Harissa oil
1. In a small bowl add olive oil, Harissa, and sea salt. Whisk until thoroughly combined. Set aside and make yogurt.

Directions yogurt
1. In high-speed blender add yogurt, olive oil, lemon juice, garlic, lemon zest, and salt. Blend on medium speed for about 30 seconds.
2. While blender is still running, slowly add olive oil. Continue to blend for another 15-30 seconds. Pour into container, cover and let chill for 1 hour. This will help firm up the yogurt sauce.

Assemble
1. Arrange sliced beet on plate and top with dollops of yogurt sauce. Drizzled with Harissa oil and sprinkle with pistachios and fresh mint.