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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


  • 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


  • 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.