Couscous, Beets and Goat Cheese Salad | Alexis de Portneuf
Get step-by-step directions to make Couscous, Beets and Goat Cheese Salad.
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.alexisdeportneuf.com.
Ingredients
- 500 ml (2 cups) couscous
- 60 ml (1/4 cup) vinaigrette, to taste
- 1 litre (4 cups) beets, cooked and diced (available in a can)
- 750 ml (3 cups) of baby spinach
- 175 ml (3/4 cups) roasted almonds grounded
- 1 Cendrillon cheese (125 g), sliced
- Salt
- Pepper
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