Balsamic-roasted beetroot, lemon and couscous salad
- August 2009
- Serves 8
- Takes 20 min to make and 45 min to cook
Balsamic-roasted beetroot lends this vegetarian couscous salad a gorgeous purple hue! Bring a pop of colour to your summer table and give it a go.
Fancy something a little meatier? Check out this tasty chorizo, pea and lemon couscous salad.
- Dairy-free recipes
- Vegetarian recipes
- 226 kcals
- 11.7g (1.3g saturated)
- 26.5g (10.4g sugar)
- 1kg small, fresh beetroot
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 garlic cloves, finely chopped
- 3 large thyme sprigs, leaves picked, plus extra leaves, to serve
- 225g wholewheat couscous
- 400ml vegetable stock, boiling hot
- 50g toasted pine nuts
For the dressing
- Finely grated zest of 1 lemon
- 3 tbsp lemon juice
- 2-3 tsp fresh thyme leaves
- 1 medium-hot red chilli, deseeded and finely chopped
- Preheat the oven to 220°C/fan200°C/ gas 7. Peel the beetroot, cut into 1.5cm cubes and put in a roasting tin with the oil, balsamic vinegar, garlic and thyme. Mix well, season and cover the tin with foil. Roast for 45 minutes or until tender. Set aside to cool.
- Place the couscous in a bowl, pour over the stock, cover and stand for 5 minutes. Fluff the grains up with a fork. Whisk together the dressing ingredients. Stir the roasted beetroot and any roasting juices, the toasted pine nuts and the dressing into the couscous and stand for 15 minutes to allow the colour to develop. Serve garnished with thyme leaves.
The soft leaves from a thyme plant are great in this salad.
Wear latex gloves if you don’t want your hands stained by the beetroot.
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