Preheat the oven to 400 F.

Slice the eggplant into rounds and then into quarters. Layer on a sheet pan and generously drizzle some olive oil and a pinch of salt. Roast the eggplant for 35-40 minutes, flipping halfway through until the eggplant is browned.

Once ready, toss together with the lemon juice, 2 tbsp harissa paste, salt u0026 pepper and chopped parsley.

Bring a pot of water to a boil.

Cut the carrots in half and boil for 20 minutes. Drain the water and place the carrots in a bowl of ice water to cool. Once cool, chop the carrots into small rounds.

Add the chopped carrots to a bowl and toss together with the 2 tbsp olive oil, 2 tbsp harissa, spices, juice from half lemon and parsley

Chop the beets into 1u0022 pieces. I like to cut them into cubes, but you can also slice them into strips. Toss together with the 2 tbsp olive oil, spices, garlic, parsley and juice from 1/2 lemon

These salad can be served cold or at room temp, and refrigerated for up to 5 days