couscous, mint, almond, and beet salad

I love beets.  I hated them as a child, but had a change of heart several years ago and love to have them in salads, main dishes, etc.  Juicing fresh beets is pretty amazing too.  I typically bake my beets for about an hour, but tried microwaving them per the recipe I used.  Big mistake.  If you have the time (make the time!) bake them – they turn out way better.  This salad is pretty basic and pretty easy, and super tasty (aren’t all of my recipes!).

couscous beet salad

Several bunches of beets (I used both red and golden), peeled (just slice off the skin with your knife) and cut into halves for baking

1/2 cup – 1 cup of couscous (we used 1 cup which was way too much, but would be perfect for 6 people)

1/2 cup – 1 cup of water

3 tablespoons marinated artichoke hearts, sliced

2 tablespoons shallots, minced

4 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

sliced almonds


Step 1: Cook beets – either wrap them in parchment paper and microwave for about 10 minutes, or bake them in a aluminum foil lined baking dish for about 1 hour in a 350 degree oven (do this if you have the time).  The beets need to be soft either way.

Step 2: After the beets have cooked bring the water to a boil, then add the couscous; remove from heat and let stand for 5 minutes.  Fluff with a fork and transfer to a bowl.

Step 3: Combine the rest of the ingredients through the pepper and pour over the couscous stirring to mix.

Step 4: Add the beets and stir in the sliced almonds and mint.  Serve.

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