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Couscous and Beet Salad... Recipe

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Couscous and Beet Salad...
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Ingredients

  • Couscous and Beet Salad - Adapted from Redbook Magazine and Ellen Silverman
  • 3 large red beets, washed, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 box (7.6 oz.) of Near East Brand Wheat Couscous (or 2 cup couscous)
  • 1/2 cup dried cranberries
  • 1/2 cup toasted almonds
  • 1/2 cup sweet onion (I used a Walla Walla onion) finely chopped
  • 1/2 cup fresh goat cheese
  • 2 cups kale, chopped, loosely packed
  • freshly ground pepper and salt to taste
  • 1/3 to 1/2 cup red wine vinaigrette dressing (recipe follows)
  • In a large bowl combine beets, couscous, dried cranberries, almonds, onion, goat cheese and kale.
  • Make dressing and pour over about 1/3 cup over salad and toss, add more dressing if desired. Serves 4 as an entree or 8 as a side dish.
  • Red Wine Vinaigrette Dressing - Pots and Pins
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup olive oil

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