Beet and Apple salad with Harissa dressing

I am not a big fan of beet roots. But I can eat them bear them. Beets would perhaps be the last thing I would pick up on a buffet. For some reason, my husband always buys it if he is the one doing groceries, even if its not on `the list`. There is no point arguing over a beet root ..right..? So I just I shove it in the fridge deep enough to pretend it doesnt exist that I don't notice it for a few days. As the end of the week approaches, I am reminded by the wilting and sad looking beet that it needs to be used up soon. I am not motivated to try anything other than the usual palya (stir fry ).

You must be getting doubts about this recipe already :-)..But wait..
A few days ago, I happened to try this beet and apple salad at a local restaurant which wasn't just bearable but it was delicious. I guess the combination with apple and the spicy harissa dressing did the trick.
I recreated the salad at home and it was very quick to put together including the homemade harissa dressing.
So..beets are not that bad after all!

Beet and Apple salad with Harissa dressing

Serves 2-3

Things you need -

1 small beetroot, cleaned, peeled and grated
1 medium apple, cleaned, peeled and grated

For the dressing -
1.5 tbsp sambal oelek or red chilli paste
1 tbsp tomato puree
half tsp cinnamon powder
1 tsp cumin seeds
salt as per taste. Remember sambal oelek contains some amount of salt.
1 tsp brown sugar
1 tbsp lemon juice
1 tbsp olive oil
a bunch of coriander leaves, coarsely chopped, about a handful

How its done -

1. Prepare the dressing. Grind all the ingredients together in a blender until it forms a slightly coarse mixture. Adjust salt, lemon juice content if required.
2. Toss the grated apple and beet root together and dress it just before serving.
3. Garnish with coriander leaves.

Notes -

The measurements mentioned above for the dressing make around 50-75 ml and are just enough for 2-3 servings.
The dressing can also be prepared in bulk by scaling up the ingredients accordingly. It can be refrigerated for up to 5 days.

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