Beetroot and Couscous Salad
2 servings
10 minutes
Beet and couscous salad is a harmonious blend of flavors and textures. This recipe draws inspiration from Mediterranean cuisine, where couscous is often paired with vegetables and aromatic dressings. Roasted beet adds natural sweetness to the dish, while lemon juice and Dijon mustard provide a refreshing tang. Shallots bring a mild sharpness, and almond flakes add crunch and nutty notes. This salad is perfect as a standalone dish or as an accompaniment to meat or fish. It is versatile, nutritious, and incredibly easy to prepare. Mint leaves add a touch of freshness, making the flavor even more pronounced. This salad is an excellent choice for a light yet sophisticated dinner.
1
Bake the beetroot whole in the oven in foil or in slices. Cut into small slices.
- Beet: 250 g
2
Pour boiling water over the couscous (about 3 tbsp for the specified volume), cover tightly, and let it steep for 5 minutes.
- Couscous: 40 g
3
Mix shallots, olive oil, lemon juice, Dijon mustard, salt, and black pepper.
- Shallots: 1 head
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Dijon mustard: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Mix beetroot and couscous with dressing. Top with almond flakes or crushed almonds, and garnish with mint leaves if available.
- Beet: 250 g
- Couscous: 40 g
- Almond: to taste