A vibrant festival of pink brings not only a visual delight, but a sweet, earthy flavour like no other - learn just how simple this Israeli side dish is to create yourself at home.
½cupmicrogreens(or 2 tbsp fresh herbs - see above fo suggestions)
Instructions
Preheat oven to 400ºF/200ºCStab each beetroot with a sharp knife, then wrap individually in foil. Place on a baking sheet or roasting tin and bake for 60-70 minutes until a knife runs smoothly through the flesh. Remove and cool for 10 minutes.
Meanwhile, using a little olive oil, fry the almonds and pine nuts for 1-2 minutes until they turn a golden brown. Drain on paper towels and set aside.
Once the beetroot are cooked, using kitchen gloves, slide off the skins and roots (they should all come away very easily) and discard. Cover and leave the beets to cool completely.
Cook the couscous to the packet instructions, drain and stir in the butter and oil to avoid sticking (switch out the butter for more olive oil if you're vegan).Using a coarse grater, grate the beetroot then add to the couscous along with the cumin, coriander, salt, pepper and lemon juice. Stir well, so that all the couscous takes on the vibrant pink from the beetroot.
Leave to cool to room temperature then arrange on a platter or in a large bowl. Scatter over the nuts then sprinkle over the micro greens or herbs just before serving.
Notes
Serving
I like to serve my beetroot couscous alongside other Med-style dishes, both vegetable, meat and fish.
Serve at room temperature for the best results.
Garnishes - I change the garnishes all the time. Herbs can vary from parsley, mint, dill, coriander/cilantro, basil, oregano and tarragon. Nuts vary from almonds to pine nuts or pistachios and I'll often crumble over a little salty feta cheese or a mild blue cheese.
Storage
Fridge - Keep refrigerated in an airtight container for 4-5 days. Bring up to room temperature for 30-60 mins before serving.
Freezer - Freeze in smaller containers or bags for 1-2 months. Defrost thoroughly in the fridge (about 12 hours) and then bring up to room temperature (covered) out of the fridge for 30-60 minutes before serving.