Beetroot couscous salad

Ingredients for 4 servings:

• 2 balls of fresh beetroot
• 200 g carrot(s)
• 130 g apple
• 250 g yogurt
• 2 lemons
• 2 tbsp walnut oil
• 300 ml vegetable stock
• 1 cup couscous or bulgur
• 1 tsp honey
• 1 tbsp dried herbs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 200 g chicken breast, cooked, e.g. spicy marinated, type sweet chili, optional
• 1 tbsp walnuts, chopped, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

First, peel the beetroot and boil it in salted water for about 15-25 minutes (disposable gloves are recommended when handling the beetroot). In another pot, make the couscous. Bring 1 cup of vegetable stock (or the amount of liquid according to the packaging) to a boil and then add the couscous. Remove the pot from the heat and let the contents swell for at least 10 minutes. While the couscous swells, mix the yogurt with the herbs, set aside and let it steep. Then peel the carrots and skin the apple and cut both into small cubes. Now halve the lemons and squeeze them. Pour 1 tablespoon of juice over the apples. Set the rest aside for the dressing. Remove the beetroot from the water and cut it into small cubes on a plate (to prevent the coloring!!). Make the dressing. To do this, mix the lemon juice, a little walnut oil, honey and a pinch of pepper to make a dressing. First, mix the apples, then the carrots and beetroot into the couscous. Pour the dressing over the salad and toss well. Season with salt and pepper. Serve the salad in bowls and serve with the yogurt dip. If desired, garnish with chopped walnuts or roasted chicken breast strips.