A few years back I came across a picture of a couscous and beet salad. The dish looked beautiful and delicious with the bright red color. I searched and could not find any recipes to make the salad. I analyzed the photo more and came up with this recipe. Even non-beet lovers have enjoyed this salad. It’s great served slightly warm or at room temperature. This recipe makes a large batch — enjoy it for lunch the following day!
This Red Beet Salad will make the perfect addition to your Memorial Day BBQ.
- 6 medium sized beets; I used 3 red and 3 golden.
- 2 cups Israeli couscous (it’s a larger couscous)
- ¼ cup basil, chopped
- 4 tablespoons red wine vinegar
- olive oil
- 1 teaspoon salt
- pepper to taste
- 2 cups vegetable broth
- 1 cup water
- Preheat oven to 425°
- Wash and trim beets. Cut a piece of foil and parchment to make a pouch for the beets. Place the beets on the parchment and wrap with foil so that the beets don’t touch the foil — you don’t want any metallic taste. Place on middle rack in oven and cook until a knife can easily be inserted, approximately 1 hour. Remove from oven and allow to cool. After cooling, slip off skins and dice up beets.
- After beets are done and cooling, in a medium sauté pan, heat 2 tablespoons olive oil over medium heat. Add in couscous and toss around to get a nice toasty color. Add vegetable broth, salt and bring to simmer. Decrease heat to simmer and cover for 15 minutes. Remove lid and add in 1 cup water and stir, scraping any of the couscous that may have stuck to the pan; do this until all water is absorbed. Season with pepper.
- Transfer couscous to a large bowl and stir in beets. Continue to mix until all of the couscous has become the brilliant red beet color. Stir in red wine vinegar and toss in basil. Let mixture cool and when ready to serve drizzle with a bit of olive oil.