This is one of those salads where it’s mostly the good stuff. You know what I mean. This salad is mostly toppings and then there’s some leafy things for good measure. But, ya know, the point of this salad isn’t the leafy stuff or else, instead of Golden Beet Couscous Salad, it would be called Leaf Salad with Beets and Radishes. Or something like that. You get my point.
The bottom line is that Golden Beet Couscous Salad is:
- Full of beets, radishes, couscous, goat cheese (AKA The Good Stuff).
- Preeeeeeetty. Not that looks matter, but wait, yes, yes they do.
- Tasty because -See Numero Uno-.
- Did I mention tasty? Because I’m eating Golden Beet Couscous Salad right now, yes for breakfast, and
- Earthy sweet beets.
- Crispy radishes. The radishes are clutch. They crunch and they add this subtle spicy, peppery flavor that’s different from any other veggie out there.
- I’m recently SUPER into radishes.
- Soft and tangy goat cheese.
- Baby greens to bulk the whole thing up a bit.
- And couscous to provide a bit of substance.
- Some people out there are anti-carb. I am not one of those people. I need carbs and I don’t mean that in a funny I-Like-Donuts kind of way, I mean it in a My-Stomach-is-Never-Going-to-Feel-Full-and-I-Will-Always-Be-Hungry-If-I-Don’t-Eat-a-Carb-at-Every-Meal kind of way.
- And it’s all tossed in a simple olive oil + red wine vinegar combo because I really just want the flavors of No. 1-5 to shine through. But, apparently, especially especially the flavor of No. 3 because I am currently picking out all the goat cheese, so basically having goat cheese and coffee for breakfast right now. This is a strong start to my morning.
Also, I’m eating my salad with a spoon because all my forks are dirty. Yes, eating salad for breakfast and yes, with a spoon. Totally winning at life.
Did I mention it’s healthy? Cause that’s pretty important to me too. And maybe —the most best things about this— it’s in a NEW BOWL. How pretty! Are you just collapsing into a sigh of utter glee and happiness from looking at the prettiest bowl you ever did see? Yes, me too.
I’m sorry that only I have the pretty new bowl, but I promise that when you make Golden Beet Couscous Salad, it will still taste 99 percent as good as mine does when you eat it out of a plain old bowl.
Also – for your entertainment – I didn’t know the ratio of dry couscous to prepared couscous. I just assumed that 1 1/2 cups of dry couscous would make 1 1/2 cups of ready-to-eat couscous. It turns out, the ratio is 1:4, so I made six cups of couscous. LMK if you need any. (PS. You can freeze it, so it’s not end of my world. But still.)
- 6 small golden beets, peeled and cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- sea salt and black pepper, to taste
- ⅓ cup dry couscous
- 1 cup thinly sliced radishes
- 2 cups mixed baby greens
- 2 ounces goat cheese crumbles
- Steam beets until tender, about 20 minutes. Transfer to a large bowl and toss with olive oil and vinegar. Stir in garlic, salt, and pepper, to taste. Let the beets absorb the flavors for about 30 minutes, tossing occasionally.
- Meanwhile, in a small saucepan, bring ⅓ cup water to a boil. Add couscous, turn off the heat, cover, and allow the couscous to absorb the water, about 5 minutes. Transfer couscous to a small bowl, fluff with a fork, and allow to cool.
- When you are ready to assemble the salad, add the prepared couscous, radishes, and baby greens to the beets and gently toss to combine. Sprinkle with goat cheese. Season with additional salt, pepper, olive oil or vinegar, if desired.