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Roasted Beet and Couscous Salad

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“Sweet and tangy California take on a Mediterranean classic.”
READY IN:
1hr 20mins
SERVES:
10-12
YIELD:
5 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked israeli couscous
  • 1 cup roasted golden beets, cubed
  • 1 cup Baby Spinach
  • 1 cup arugula
  • 12 cup goat cheese, crumbles
  • 5 tablespoons lemon-honey vinaigrette

Directions

  1. Toss couscous, beets, and greens with vinaigrette in a large bowl.
  2. Let sit for one hour refrigerated or overnight.
  3. Fold in goat cheese crumbles.

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