If preferred, you can replace red wine vinegar with white balsamic vinegar and the small red beets with golden beets that have been peeled and cut in half with yams or potatoes.

INGREDIENTS

   * 2 1/2 lbs small red beets
   * 2 tsps. olive oil

   Dressing:
   * 1/2 cup green onion, Julienne
   * 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

DIRECTIONS

• Set oven to preheat settings of 400 degrees F. Combine the dressing ingredients in a bowl and reserve for later use.
• Put beets and olive oil in a large pan and set aside allowing the mixture to sit. Transfer the beets over to a large baking sheet and tent with aluminum foil. Place it into the oven to bake for half hour. Cool for 5 minutes before cutting the beets into one-cm cubes.
• Transfer the cubes into a bowl and drizzle with dressing.
• Makes about 4 to 5 servings.