VEGAN
Beet and Couscous Salad
0
0
⏳ Time
10 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Can be served warm as a side dish.
Ingredients
- Beetroot - 8.8 oz
- Couscous - 1.4 oz
- Shallot - 1 head
- Olive Oil - 2 tablespoons
- Lemon Juice - 1 tablespoon
- Dijon Mustard - ½ teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Almonds - to taste
Step by Step guide
Step 1
Roast the beetroot whole in the oven wrapped in foil or cut into pieces. Slice into thin rounds.
Step 2
Pour boiling water over the couscous (about 3 tablespoons for the specified amount), cover tightly with a lid, and let it steep for 5 minutes.
Step 3
Mix the shallot, olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 4
Combine the beetroot and couscous with the dressing. Top with almond flakes or crushed almonds, and garnish with mint leaves if available.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.