Moroccan Grapefruit and Beet Salad with Harissa Tahini

Moroccan Grapefruit and Beet Salad with Harissa Tahini | Recipe via Homegrown ProvisionsBirdsong echoes through the barely-lit evergreens, the soft cacophony growing in the morning twilight. Layers of orange, gold and pink paint the sky, as the sun peeks over snowy mountaintops aglow with golden light. Undercurrents of spring are nascent even though the silence of winter holds little promise for warmer weather and the softness of new leaves.

As much I love sitting cozily by the warmth of the fireplace, sipping hot tea, eating comfort food and wearing only the fuzziest of slippers, January always evokes a sense of starting anew, especially in the kitchen. And although the first days of spring have yet to arrive, this Moroccan Grapefruit and Beet Salad with Harissa Tahini imbues the freshness we crave this time of year, all the while tending to our winter sensibilities.

Moroccan Grapefruit and Beet Salad with Harissa Tahini | Recipe via Homegrown ProvisionsIn a contrasting marriage of heat and cool, this Moroccan Grapefruit and Beet Salad with Harissa Tahini weaves warmly spiced flavors of North Africa with refreshingly sweet-tart winter grapefruit, shaved golden and Chioggia beets, radishes, pistachios, pomegranate arils, mint and more.

Harissa Tahini | Homegrown Provisions

The richness of tahini pairs wonderfully with full-bodied harissa. To create this creamy-spicy dressing, use harissa spice seasoning (a ground mixture of dried chilies) versus harissa paste/sauce. I found that a little spice seasoning goes a long way!

Moroccan Grapefruit and Beet Salad with Harissa Tahini | Recipe via Homegrown Provisions

Thanks to growers in the Southeastern and Southwestern United States, we can enjoy citrus fruit like the Ruby Red grapefruit used in this recipe, during its peak season. (Shout-out to growers in my home state – Texas!)

Moroccan Grapefruit and Beet Salad with Harissa Tahini | Recipe via Homegrown ProvisionsIndulgently drizzled with spicy harissa tahini, this Moroccan Grapefruit and Beet Salad provides a vibrant and delicious dose of winter sunshine. And it supports winter nutrition with the combination of nutrient-dense produce paired with healthy, plant-based fats found in tahini.

As we await spring’s first blush, let’s rejuvenate and refresh with simple and delicious plant-based recipes! Here’s a couple more for your winter-to-spring table.

Immune-Boosting Carrot Soup with Cauliflower Croutons

Shaved Brussels Sprout & Grapefruit Salad with Grapefruit Tahini Dressing

Matcha Green Smoothie Bowl

White Bean Hummus

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Moroccan Grapefruit and Beet Salad with Harissa Tahini | Recipe via Homegrown Provisions

Moroccan Grapefruit and Beet Salad with Harissa Tahini

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2-4

Description

This recipe serves 2-4 as a starter or side.


Ingredients

Moroccan Grapefruit and Beet Salad

  • 1 large ruby red grapefruit, peeled
  • 3 radishes, cleaned with tops and ends removed
  • 1 medium-sized golden beet, peeled
  • 1 medium-sized Chioggia beet, peeled
  • 3 tbsp pomegranate arils
  • 3 tbsp dry-roasted pistachios, roughly chopped
  • 1-2 tbsp fresh mint, roughly chopped
  • 1-2 tbsp dill

Harissa Tahini

  • 1/2 cup tahini
  • 1/2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1 tsp harissa seasoning
  • pinch of sea salt
  • 4-6 tbsp of water to thin

Instructions

  1. Thinly slice/shave the beets, then the radishes, using a mandolin, knife or food processor (see the notes section). Set aside.
  2. Next, cut the grapefruit into thin slices. Set aside.
  3. Add all harissa tahini ingredients except for water to a food processor and whirl away. Then add water to thin to your desired consistency, blending in between tablespoon additions until smooth and creamy.
  4. Arrange the shaved beets, radishes and grapefruit slices on a plate. Sprinkle with fresh mint, dill, pistachios and pomegranate arils. Drizzle harissa tahini atop and enjoy.

Notes

Watch your fingers! Mandolins can be tricky. If using the aforementioned, consider trying the “fork method.” Secure your tasty beet or radish with a fork and run the vegetable against the mandolin to shave. You may also use your food processor if it has a slicer attachment.
The recipe was inspired by Bethany Kehdy’s cookbook, The Jewelled Kitchen.

 

January 6, 2018
January 25, 2018

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6 Comments

  1. Reply

    Laurel | Catching Seeds

    January 10, 2018

    Just yesterday I was reading in Bon Appetit that shaved salads are going to be big this year, and ever since then, I have been hunting down a good recipe to try! So excited to make this Moroccan Grapefruit salad! The Harissa Tahini dressing sounds outta this world good! And I am sure it tastes AMAZING paired with the grapefruit and shaved beets.

    • Reply

      Shannon

      January 10, 2018

      Oh, how timely! Thank you for your lovely comments, Laurel! As a self-proclaimed tahini-addict, adding harissa took this salad to the next level. 🙂 I hope you enjoy it. I’m also looking forward to checking out many of the wonderful recipes on your site!

  2. Reply

    Holly

    January 15, 2018

    Oh those beets are just beautiful, the whole salad is. I must make this soon!

    • Reply

      Shannon

      January 16, 2018

      Thank you lovely, Holly! Shaved beets are quickly becoming my favorite thing to incorporate into salads. I hope you enjoy!

  3. Reply

    Irina

    January 19, 2018

    This looks so delicious! Thanks for sharing the recipe:)

    irinathayer.com

    • Reply

      Shannon

      January 25, 2018

      Thank you oh-so-much, Irina!

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