#bettinerecipes
Couscous salad with beetroot and goat cheese
What a colourful dish, this simple couscous salad with beetroot and goat cheese. Deliciously summery, fresh and yet filling, with beetroot, goat cheese pearls, baby spinach and your favourite fresh herbs. Add red onion, cucumber and chopped pistachios for a crunchy texture. Garnish with pomegranate seeds, fresh mint and parsley. Serve this couscous with flatbread and enjoy a delicious meal!
Ingredients
for 4 persons| 250 g | couscous |
| 100 g | Bettine Pearls |
| 4 | cooked beets |
| 75 g | baby spinach |
| 90 g | pomegranate seeds |
| 6 | snack cucumbers |
| 1 | red onion |
| 150 ml | beet juice |
| 100 ml | stock |
| 1 | lemon (juice only) |
| 5 sprigs | fresh mint |
| 5 sprigs | fresh parsley |
| 2 tbsp | olive oil |
| salt and pepper |
Preparation
-
- Put the couscous in a bowl. Pour in the beet juice and stock and stir well. Cover the bowl with a plate/cover and leave to stand for 10 minutes.
- Stir the couscous with a fork and season with olive oil, salt and pepper and the juice of a lemon.
- Cut the cooked beetroot into wedges. The red onion into rings and the snack cucumbers into slices. Coarsely chop the pistachios. Divide this over the salad.
- Garnish the salad with the Bettine goat's cheese pearls, the pomegranate seeds and some extra herbs if desired. Delicious with flatbread on the side!
- Add the baby spinach and mix together. Finely chop the green herbs and mix through the salad.
