A few weeks back our new neighbors invited us over for dinner...it was such a lovely evening and the food was incredible! We were served a salad that was as vibrant tasting as it looked and a week later I came across this recipe, which reminded me of that wonderful meal...it's a perfect combination of flavors and healthy eating!
Ruby red beets are combined with toasted almonds, kale, dried cranberries, goat cheese and tossed in a red wine vinaigrette...the mister, who normally detests foods he can't pronounce, scarfed this up and then asked if I would pack some up for his lunch the next day! A first! I could eat this every day for the rest of my life and never get tired of it...it's a great summer salad - actually, it's a great year-round salad - this one is going to be in my "salad rotation"...hahaha, as if I have such a thing!
Couscous and Beet Salad - Adapted from Redbook Magazine and Ellen Silverman
3 large red beets, washed, trimmed
1 tablespoon extra-virgin olive oil
1 box (7.6 oz.) of Near East Brand Wheat Couscous (or 2 cup couscous)
1/2 cup dried cranberries
1/2 cup toasted almonds
1/2 cup sweet onion (I used a Walla Walla onion) finely chopped
1/2 cup fresh goat cheese
2 cups kale, chopped, loosely packed
freshly ground pepper and salt to taste
1/3 to 1/2 cup red wine vinaigrette dressing (recipe follows)
Toast almonds by putting in a small skillet over medium high heat for about 5 minutes, watching carefully so they don't burn. When they are slightly browned and fragrant, remove from heat and set aside.
Cook couscous according to package directions. Set aside. Peel beets and cut into chunks. Place beets in a large pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to medium, allow beets to cook for about 15 minutes or until they are fork tender. Remove and rinse with cold water; drain.
In a large bowl combine beets, couscous, dried cranberries, almonds, onion, goat cheese and kale.
Make dressing and pour over about 1/3 cup over salad and toss, add more dressing if desired. Serves 4 as an entree or 8 as a side dish.
Red Wine Vinaigrette Dressing - Pots and Pins
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
1 teaspoon pepper
1 cup olive oil
Put all dressing ingredients, except for olive oil in the blender. With motor running slowly, pour in olive oil. Makes 1 1/2 cups. Store unused dressing in refrigerator, will keep for two weeks.