Israeli Couscous and Roasted Beet Salad

Israeli Couscous and Beet Salad

Israeli Couscous and Beet Salad

It’s Tuesday again (time flies in the summer), so it was concert in the park night. As has become tradition, I made a cold salad and sandwiches (pulled pork with pickled fennel). The salad was inspired by my friend Geaneen’s recent trip to her sister-in-law’s organic farm; she returned home with beautiful petite beets and some fabulous green onions. I did have to supplement with extra beets, so I added some gold beets. I tried to use some of my favorite Mediterranean ingredients – including those in my beloved Greek salad. I was a little worried about how the salad would be received, not everyone is a fan of beets, but  it was an instant hit.

INGREDIENTS:

  • 2 Cups Israeli Couscous (regular or tri-colored)
  • 4 TBS. Olive Oil
  • 1 1/4 Cups Chicken Broth
  • 1 1/4 Cups Water
  • 4-6 Medium Beets (Golden or Red)
  • 4-6 Green Onions (or 1/2 medium sweet onion)
  • 6 Oz. Feta Cheese (more or less to your liking)
  • 3/4 Cup Kalmata Olives
  • 2 TBS. Fresh Mint – finely chopped
  • 1 TBS. Fresh Oregano – finely chopped
  • 1 TBS. Fresh Basil – finely chopped

For the Vinagrette (makes extra – save and use for other salads)

  • 1/3 Cup Olive Oil
  • 4-5 TBS. Red Wine Vinegar (adjust to taste)
  • 1.5 tsp. Honey
  • 1 tsp. Dijon Mustard
  • 2-3 TBS. Olive Brine (from Kalmata Olives)
  • 1/4 tsp. Pepper
  • Salt to taste (will depend on your olive brine)

INSTRUCTIONS:

Preheat oven to 300 Degrees. Remove stems and any roots from beets – rub with olive oil and add salt and pepper. Place on a foil covered baking sheet and roast for 35-45 minutes. In the meantime, remove the green parts and roots from green onions (or, if using sweet onions, slice into 1/4 inch rounds) and rub with olive oil – set aside. After beets have roasted for 35-45 minutes, add onions to baking sheet and return to the oven. Roast for an additional 10-15 minutes until beets are tender when a fork is inserted. Remove beets and onions from oven and set aside. Prepare the vinagrette by combining all ingredients in a jar or tupperware container with a tight fitting lid; set aside. Heat 1 TBS. olive oil in a medium saucepan over medium heat. Add couscous and toast, stirring frequently,  for 5-7 minutes until fragrant and slightly browned. Through June 25 2013 078Add chicken broth, water, and salt. Cover and reduce heat to low – simmer for 15-20 minutes until all water is absorbed. In the meantime, when beets are cool enough to handle, remove the skins and cut into 1/4 inch pieces. Cut onions into small dice. Slice kalmata olives in half. When couscous is fully cooked, fluff with a fork and allow to cool slightly. Add 1/2 to 3/4 of the vinagrette (to taste) to the couscous. Add beets and onions. Add feta cheese and fresh herbs once couscous is completely cooled. Through June 25 2013 085Mix well, add more vinagrette if desired and season with salt and pepper. Serve chilled or at room temperature.

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