Name: Braised Carrot and Beet Pitas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp harissa paste; 4 carrots, peeled; 4 small beets, peeled and halved; 2 tbsp olive oil; ¼ cup feta; ¼ cup plain Greek yogurt; 2 pitas, halved; 1 cup sprouts; 2 cups baby spinach; ½ cup sliced red onion; 2 tsp chopped fresh dill; ¼ tsp salt; pinch of ground black pepper

1

Divide harissa paste between 2 Suvie pans and spread along the bottom. Place carrots in one Suvie pan and beets in another. Drizzle vegetables with olive oil and place pans in Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on High, 1 hour

2

Place feta, yogurt, ¼ tsp salt, and a pinch of ground black pepper in the bowl of a food processor and blend until smooth, about 30 seconds. Refrigerate spread until ready to serve.

3

After the cook, remove pans from Suvie. Toss the vegetables in the harissa paste to coat. Chop, dice, or slice the carrots and beets. Gently separate the pita pocket and spread the inside of the pocket with the Greek yogurt mixture. Stuff pitas with sprouts, spinach, onion, dill, carrots, and dill. Season to taste with salt and pepper.

Braised Carrot and Beet Pitas

Ingredients

13 Ingredients

Instructions

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