Beet and Couscous Salad
Salads • European
Description
Can be served warm as a side dish.
Ingredients
- Beetroot 10 oz
- Couscous 0 oz
- Shallot 1 head
- Olive Oil 2 tablespoons
- Lemon Juice 1 tablespoon
- Dijon Mustard ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Almonds to taste
Step-by-Step Guide
Step 1
Roast the beetroot whole in the oven wrapped in foil or cut into pieces. Slice into thin rounds.
Step 2
Pour boiling water over the couscous (about 3 tablespoons for the specified amount), cover tightly with a lid, and let it steep for 5 minutes.
Step 3
Mix the shallot, olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 4
Combine the beetroot and couscous with the dressing. Top with almond flakes or crushed almonds, and garnish with mint leaves if available.
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