Description
This beetroot couscous salad is paired with feta, walnuts, and orange, all tossed in a simple honey vinaigrette. It’s easy to make and the perfect side for any meal.
Ingredients
Scale
- 400g beetroot (about 3 small–medium), washed + trimmed
- 1 cup uncooked pearl couscous
- 1 orange, segmented
- 100g feta, crumbled
- 100g mixed salad leaves
- 1/2 cup roasted walnuts, roughly chopped
Dressing:
- 1/4 cup balsamic vinegar or red wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by preheating your oven to 200°C (400°F).
- Trim the stems and roots, then scrub clean if needed. Wrap each beetroot individually in foil and place on a baking tray. Roast for 50 to 60 minutes, or until a fork or skewer slides easily into the centre.
- Set aside to cool slightly. Once cool enough to handle, use a paper towel to gently rub off the skins—they should slip off easily. If not, return them to the oven for a little longer. Cut the beetroot into 2 cm cubes.
- Cook pearl couscous according to packet instructions. Drain and set aside to cool slightly.
- To segment the orange, cut away the peel and pith, then slice between the membranes to release segments.
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, salt, and black pepper until well emulsified.
- Place the salad leaves in a large bowl. Add the beetroot, couscous, walnuts, orange segments, and three quarters of the feta. Drizzle over the dressing and gently toss to combine. Top with the remaining feta and serve.
Notes
- Store in an airtight container in the fridge for up to 2 days. Best assembled just before serving to prevent staining from the beetroot.*
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 347
- Sugar: 18.3g
- Fat: 15.4g
- Saturated Fat: 3.6g
- Carbohydrates: 42.5g
- Fiber: 2.4g
- Protein: 9.8g