Beet Couscous Salad with Fresh Mint
This is a wonderful root-to-leaf recipe, so it makes full use of this wonderful root vegetable, both nutritionally and culinarily! The greens are sautéed and the roots are cooked separately; the couscous is raw and just absorbs all the wonderful flavors of the fresh orange and lemon vinaigrette so that it is perfectly fluffy and not clumpy-no cooking necessary. I finish it off with fresh mint. The result is absolutely delightful and so beautiful too!I like to serve this salad immediately so that the couscous is not tinted red and all the vibrant colors stay separate.
Salad Ingredients:1 cup whole wheat couscous, dry
1 bunch fresh beets with greens (3 red & 3 golden)
½ cup fresh mint, rinsed and choppedDressing Ingredients:
Juice of 1 large orange (about ½ cup)
Juice of 1 small lemon (about ¼ cup)
2 Tbsp white wine vinegar
½ cup extra virgin olive oil
½ tsp turmeric
¼ tsp coarse salt
Preparing the beets:
Cut the greens off the roots and rinse thoroughly. Chop leaves in half. Place 1 Tbsp olive oil in a pan over high heat and sauté the rinsed greens for 4-5 minutes, until wilted; set aside. Wash and scrub the beet roots (with skin on) separately. Place the unpeeled washed beet roots in a large saucepan and add water to cover and bring to a boil, reduce heat and simmer until tender, about 20 minutes. Place pot under running cold water and drain. Let the beets cool down so that you can handle them and peel their skin (it will come off very easily). Cut into slices and set aside.
Preparing the couscous:
Place all the dressing ingredients in a small bowl and whisk to blend well. Place the dry couscous in a large bowl, pour the dressing over it and stir well once; set it aside, uncovered and do not stir again for 10 minutes. After the 10 minutes are up, place the sautéed greens and sliced beets on top of the couscous, sprinkle with the fresh mint and gently stir. Serve immediately.
This recipe originally appeared on cuisinicity.com.