Roasted Beet and Couscous Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
5 1/2 cups
- Serves:
- 10-12
ingredients
- 2 cups cooked israeli couscous
- 1 cup roasted golden beets, cubed
- 1 cup Baby Spinach
- 1 cup arugula
- 1⁄2 cup goat cheese, crumbles
- 5 tablespoons lemon-honey vinaigrette
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.