Israeli Couscous & Beet Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 each medium red and gold beets (about 1-1/4 lbs. total without greens), washed, trimmed
1 T olive oil
2 C Israeli couscous
1 can vegetable broth (14.5 oz.)
1/2 tsp. kosher salt
1/2 C dried cranberries
1/3 C red wine vinaigrette dressing
4 oz. fresh goat cheese, crumbled
3 C mache
Freshly ground pepper, to taste
Toasted whole almonds
|
|
Directions: |
Directions:Heat oven to 425º. Wrap beets in foil. Roast until a metal skewer inserts easily through them, about 50 minutes.
While beets roast, heat oil in a medium saucepan over medium heat; add couscous and toast, stirring often, until golden brown, about 5 minutes. Add broth, a can of water, salt and bring to a boil. Reduce heat to low, cover and simmer 15 minutes; stir in cranberries. Cover and continue to cook 5 minutes, or until couscous is tender and all liquid has been absorbed. Transfer couscous to a large bowl and let cool slightly. Stir in 2 T of the vinaigrette dressing.
Remove beets from foil and let cool until warm and easy to handle. Slip off skins and cut beets into thick slices.
To serve, spook couscous onto plates. Top with beet slices, goat cheese and mache. Spoon the remaining dressing over salad and season with pepper. Garnish with almonds. |
|
Number Of
Servings: |
Number Of
Servings:6 main-dish servings |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: 385 calories, 10 g protein, 51 g carbohydrate, 12 g total fat (4 g saturated), 5 g fiber, 9 mg cholesterol, 779 mg sodium
|
|
This recipe for Israeli Couscous & Beet Salad is from