Israeli Cous Cous and Beet Salad with Goat Cheese
Serves 5
1 cup large pearl israeli cous cous
3 large beets with greens
1/2 cup goat cheese
2 tablespoons apple cider vinegar
salt and pepper
Steam beets with there skin on for 30 minutes or until you can put a knife through one, and set aside to cool. Boil 2 cups water and add cous cous and cook until al-dente. Peel the skins off the beets and dice into 1 inch cubes. Clean beet greans and chop. Add cous cous, beets, greens, apple cider vinegar and salt and pepper. Allow salad to completely cool before adding goat cheese.
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