Friday, 26 April 2013

Beet of my Heart

I love veggies of all kinds, but golden beets hold an extra special place in my heart. They taste extra delicious because they're hard to get my hands on, they don't leave a red stain on everything they touch, and they're good for you! What could be better? 

I'll tell you what could be better, this Golden Beet and Couscous Salad. It's delicious and quick to make too. Now what could be better than that? I'll have to keep tasting and find out! 

Golden Beet and Couscous Salad - serves 4 - 6

1 bunch of golden beets, peeled and halved or quartered (depending on size of beets)
1 cup of couscous, measured dry
1/3 cup parsley, finely chopped
3 tablespoons rice vinegar (or white vinegar with a little sugar stirred in)
3 tablespoons olive oil
Salt and pepper to taste

1. Boil water and salt it. Add beets and cook until tender, about 10 minutes.

2. Boil 1 1/4 cups water and salt well. When water reaches a boil, turn off the stove, add couscous. Leave the pot on still warm burner for about 5 minutes or until the couscous has sucked up all the water.

3. Toss cooked couscous, beets, and all remaining ingredients in a bowl. Season to taste with salt and pepper and enjoy.

I like to bring this salad to potlucks or in picnics. It's a little more original than most pasta salads you see at those types of events and way easier to make than people would guess.

I haven't used purple beets yet because I think they would bleed into the couscous, but I think I'll try candy cane beets the next time I make it.

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