Beet Spinach Goats Cheese Couscous Recipes

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

BEET, SPINACH AND GOAT CHEESE COUSCOUS

Steps:

• Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
• Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
• Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
• Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
• Pack into sealed containers with the spinach sat on top so it does not go soggy.
• When ready to eat, toss spinach through the rest of the salad.

BEET, SPINACH & GOAT'S CHEESE COUSCOUS

Steps:

• Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won't go soggy when layered up this way). When ready to eat, toss the spinach through.

ROASTED BEET AND COUSCOUS SALAD

Steps:

• Toss couscous, beets, and greens with vinaigrette in a large bowl.
• Let sit for one hour refrigerated or overnight.
• Fold in goat cheese crumbles.

VEGETABLE COUSCOUS, GOAT CHEESE, AND BEETS

Steps:

• Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.
• Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.
• Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
• Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.
• Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.
• Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
• Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
• Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.