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Beetroot salad with couscous, carrots, walnuts, coriander and sheep's cheese

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Ingredients for 6 servings:

  • 4 beetroot bulbs
  • 2 carrots
  • 1 small apple or pear
  • 1 cup(s) couscous
  • 250 ml broth
  • 200 g sheep’s cheese
  • 1 handful of walnuts or almonds, chopped
  • 1 shot of agave syrup
  • some olive oil
  • some balsamic cream
  • some salt and pepper
  • some coriander, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 2 minutes

vegetarian and sugar-free

Place the couscous in a small bowl, pour over the broth, and let it swell. Cook the beetroot with the skin on for 5-7 minutes, then peel and finely grate it. This works best with a food processor. Peel and finely grate the carrots and apple. Cut the feta cheese into small cubes. Combine all ingredients and season with olive oil, balsamic vinegar, agave syrup, salt, and pepper. Chill for a while. Serve the salad later with fresh cilantro.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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