Recipe for a Healthy Planet

Beet and Pearl Couscous Salad

Recipes

Beet and Pearl Couscous Salad (vegan)

From the kitchen of Cynthia Orlandella

We love this salad as it is a showy display. Great for potlucks! You may choose whole wheat pearl couscous for a healthier version. There is a spinach- and paprika-flavored couscous that is tasty as well. The couscous takes on the beet color for a pink and burgundy salad with a sprinkling of mint, greens, and toasted pistachio nuts. If you are not vegan, you can add crumbled feta cheese to the recipe. Enjoy!

Ingredients

  • 1 cup toasted Israeli pearl couscous (or toast it yourself before cooking)
    Note: Any couscous will work in this recipe. Choose your favorite; just make sure you do not overcook it.
  • 1 bunch of fresh beets with greens – several large handfuls
    Note: If you do not have beet greens, substitute any green: kale, collards, Swiss chard.
  • 1/2 cup fresh mint, chopped
  • Toasted pistachio nuts, chopped and added at the last minute to keep their crunch

Dressing

  • Juice of 1 large orange
  • Juice of 1 lemon
  • 2 Tablespoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt (or less to taste)

Directions

  1. Cook couscous according to directions on the container, slightly al dente if you like.
  2. Prepare the beet greens: cut the greens off, rinse well, and chop into bite-sized pieces.
    Note: If you do not have beet greens, rinse and chop any greens you have on hand – mixed is okay.
  3. Place 1 Tablespoon olive oil in pan over medium-high heat, and sauté greens until wilted. Salt lightly if you choose. Set aside.
  4. Wash and scrub beets (with skin on).
  5. Cut beets into quarters and place the unpeeled beets in a large saucepan; cover with water.
  6. Bring to a boil, reduce heat, and simmer until tender, 20-40 minutes depending on the size.
  7. Place pot under running cold water, then drain.
  8. When beets are cool to the touch, peel their skin (should slide right off).
  9. Cut beets into 1/2-inch squares and set them aside.

Finishing Touches

  1. Place all dressing ingredients in a small bowl and whisk to blend.
  2. Combine beets, greens, couscous, and dressing in a serving bowl; toss.
  3. Sprinkle with chopped mint and stir gently.
  4. Top with crunchy pistachios.
  5. Serve immediately.