Couscous and Beet Salad... Recipe
A few weeks back our new neighbors invited us over for dinner...it was such a lovely evening and the food was incredible! We were served a salad that was as vibrant tasting as it looked and a week later I came across this recipe, which reminded me of that wonderful meal...it's a perfect combination of flavors and healthy eating!
Ruby red beets are combined with toasted almonds, kale, dried cranberries, goat cheese and tossed in a red wine vinaigrette...the mister, who normally detests foods he can't pronounce, scarfed this up and then asked if I would pack some up for his lunch the next day! A first! I could eat this every day for the rest of my life and never get tired of it...it's a great summer salad - actually, it's a great year-round salad - this one is going to be in my "salad rotation"...hahaha, as if I have such a thing!
- Couscous and Beet Salad - Adapted from Redbook Magazine and Ellen Silverman
- 3 large red beets, washed, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 box (7.6 oz.) of Near East Brand Wheat Couscous (or 2 cup couscous)
- 1/2 cup dried cranberries
- 1/2 cup toasted almonds
- 1/2 cup sweet onion (I used a Walla Walla onion) finely chopped
- 1/2 cup fresh goat cheese
- 2 cups kale, chopped, loosely packed
- freshly ground pepper and salt to taste
- 1/3 to 1/2 cup red wine vinaigrette dressing (recipe follows)
- Toast almonds by putting in a small skillet over medium high heat for about 5 minutes, watching carefully so they don't burn. When they are slightly browned and fragrant, remove from heat and set aside.
- Cook couscous according to package directions. Set aside. Peel beets and cut into chunks. Place beets in a large pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to medium, allow beets to cook for about 15 minutes or until they are fork tender. Remove and rinse with cold water; drain.
- In a large bowl combine beets, couscous, dried cranberries, almonds, onion, goat cheese and kale.
- Make dressing and pour over about 1/3 cup over salad and toss, add more dressing if desired. Serves 4 as an entree or 8 as a side dish.
- Red Wine Vinaigrette Dressing - Pots and Pins
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup olive oil
Put all dressing ingredients, except for olive oil in the blender. With motor running slowly, pour in olive oil. Makes 1 1/2 cups. Store unused dressing in refrigerator, will keep for two weeks.