Balsamic-roasted beetroot & couscous salad recipe
Balsamic-roasted beetroot lends this vegetarian couscous salad a gorgeous purple hue! Bring a pop of colour to your summer table and give it a go.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 1kg small, fresh beetroot
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 garlic cloves, finely chopped
- 3 large thyme sprigs, leaves picked, plus extra leaves, to serve
- 225g wholewheat couscous
- 400ml vegetable stock, boiling hot
- 50g toasted pine nuts
- For the dressing
- Finely grated zest of 1 lemon
- 3 tbsp lemon juice
- 2-3 tsp fresh thyme leaves
- 1 medium-hot red chilli, deseeded and finely chopped
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