Braised Carrot and Beet Pitas with Harissa | CookOS

Braised Carrot and Beet Pitas

Name: Braised Carrot and Beet Pitas with Harissa
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

These harissa-braised carrot and beet pitas combine slow-cooked root vegetables with fresh greens and a silky feta-yogurt spread, balancing spice with cool, creamy richness.

🌍Middle Eastern 🥗Vegetarian 🏷️Healthy 🏷️Lunch 🏷️Middle-eastern 🏷️Slow-cook Suvie-2-0

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Total

1h 30m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

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

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Instructions

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.

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Tips & Notes

Pro tips

Cut carrots and beets into uniform pieces (roughly 2-inch chunks) so they braise evenly and finish at the same time.
Don't skip the feta-yogurt blend step—whipping them together creates a silky, spreadable consistency that won't be grainy.
Warm your pita pockets slightly before serving so they're pliable and won't tear when stuffed; wrap in foil and place in a warm oven for 2 minutes.
Layer the sprouts and spinach last to avoid wilting; the residual warmth from the braised vegetables is enough to soften them slightly.

Substitutions

Carrots → parsnips or turnips (similar cooking time and texture)
Beets → red cabbage or radishes (note: adjust braising time as radishes cook faster)
Dill → parsley or cilantro (adjust to taste preference)
Pita → flatbread, naan, or lettuce wraps for a lower-carb option

Storage & make-ahead

Store braised vegetables separately in an airtight container for up to 3 days refrigerated; store the yogurt-feta spread separately. Assemble pitas fresh to prevent sogginess.

Common Questions

Can I make the braised carrots and beets ahead of time?

Yes. Braise the carrots and beets up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently before assembly or serve chilled.

What can I use instead of harissa paste?

Substitute with sriracha, chili paste, or a blend of paprika and cayenne pepper. Adjust quantity to taste as heat levels vary.

Can I make this recipe vegan?

Yes. Replace the feta and Greek yogurt spread with tahini thinned with lemon juice and water, or use dairy-free yogurt and cashew-based cheese.

How do I know when the carrots and beets are done braising?

They should be fork-tender and easily pierced. Cooking time varies by size; typically 30–40 minutes depending on how small you cut them.

Can I scale this recipe for a crowd?

Yes. Multiply all ingredients proportionally. Braise in a larger pot and assemble to order, keeping the braised vegetables warm while guests build their pitas.