These veggie-fueled pita sandwiches are packed with a variety of vibrant flavors. Carrots and beets are slowly braised in harissa, a north African chili paste for a savory piquant pop. The carrots and beets are stuffed into pita pockets and joined by sprouts, spinach, onion, and fresh dill. A spectacular spread, made by blending yogurt and feta until silky and smooth, adds a creamy, cooling effect that balances out the  spicy harissa. 

Braised Carrot and Beet Pitas

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour and 30 minutes
  • Print


  • 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


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. 


Nutritional Information per serving (2 servings per recipe): Calories 700, Total Fat 31g, Total Carbohydrates 76g, Total Sodium 1576mg, Total Protein 31g.

CategoriesLunch Vegetarian
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