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Moroccan Golden Beet Tagine

Ken Foland, Executive Chef, Events By FSC
This tasty dish is filled with vibrant colors and flavors.
Prep Time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Servings 4

Ingredients
  

  • 3 each medium golden beets, peeled and diced in large pieces
  • 2 each medium sweet potatoes, diced in large pieces
  • 1 each small yellow onion, peeled and diced in large pieces
  • 4 each garlic cloves, minced
  • 1/2 head cauliflower, cut into florets
  • 1 bunch green asparagus, cut into bite size pieces
  • 1 can 12 oz garbanzo beans, rinsed
  • 1 can 28 oz whole peeled tomatoes, hand crushed
  • 8 oz low sodium vegetable broth
  • 2 oz grapeseed oil
  • 1/4 cup golden raisins
  • 3 tsp harissa spice
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 2 tsp kosher salt
  • 1 each lemon, juiced
  • 1 bunch parsley, roughly chopped

Instructions
 

  • Heat a large heavy bottom pan with grapeseed oil, add onions and allow to cook until lightly browned.
  • Add minced garlic, and remaining vegetables, holding back the asparagus.
  • Add spices and stir, allow to cook for 3-4 minutes until fragrant.
  • Pour in tomato product, beans, golden raisins and vegetable stock. Simmer until vegetables are tender. Half hour before serving, add asparagus. Adjust for seasoning.

Notes

To serve: Fold in chopped parsley and lemon juice. Serve with couscous or basmati rice.