Roasted Beet and Couscous Salad

"Sweet and tangy California take on a Mediterranean classic."
 
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Ready In:
1hr 20mins
Ingredients:
6
Yields:
5 1/2 cups
Serves:
10-12
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ingredients

  • 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
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directions

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

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RECIPE SUBMITTED BY

I'm an all around crafty girl and love doing it all myself. Whether it's crocheting myself a cozy cap, building a jewelry organizer, blogging, or cooking a fab meal for friends, I love creating. I don't have a favorite cook book, though I do have favorite TV Chefs, Giada de Laurentiis, Ina Garten, and Jamie Oliver... They all present food in delicious but accessible and simple manners. I appreciate that. In the kitchen I love having fresh herbs, fruits, and vegetables at hand at all times so I can cook whenever the mood strikes me, which is often. I used to bake a lot but now I don't as much which is a shame, maybe one day I'll get back into that.
 
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