Roasted beetroot salad with feta and couscous

You gotta try this delicious Roasted beetroot salad.

Roasted beetroot salad with feta and couscous

Today’s recipe is a quick and easy salad. Vegetarians will go nuts for it 🙂
This appetizing Roasted Beetroot salad with feta cheese and couscous can be served as a side dish for a special dinner. But if you like to keep it light and healthy lifestyle, you can serve it as a main.
Oh, and you can also have it warm, making it an excellent choice this winter.

How to make Beetroot salad with feta and couscous

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4.67 from 3 votes

Roasted beetroot salad with feta and couscous

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Blondelish

Ingredients

  • 250 g beetroot - steemed and cut into wedges
  • 2 Tbsps honey
  • 2 Tbsps avocado oil - extra virgin olive oil
  • 1/2 cup couscous
  • 1 cup organic vegetable stock
  • 1 Tbsps cumin seeds
  • 4 Tbsps pine nuts
  • 1/4 cup feta cheese - crumbled
  • 2 Tbsps fresh parsley - chopped

Instructions

  • Preheat the oven at 350F and place the beetroot wedges on a baking tray. Sprinkle with cumin seeds, drizzle with a bit of olive oil, honey and season lightly with salt and pepper. Place in the hot oven and roast it for 20 minutes.
  • Meanwhile, bring the vegetable stock to boil and take it of the heat. Add the couscous, cover with a lid and set aside for 10 minutes.
  • Fluff the couscous with a fork and serve it on a large plate. Add roasted beetroot, sprinkle with fresh chopped parsley and pine nuts and crumble feta cheese on top.
Did you make this recipe?Tag it with @TheBlondelish on Instagram and hashtag it with #blondelish

Roasted beetroot salad with feta and couscous

 

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