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Golden Beet Couscous Salad | www.theeverykitchen.com

Golden Beet Couscous Salad

This is one of those salads where it's mostly the good stuff. You know what I mean. There's some leafy greens for good measure, but we focused mostly on those toppings. 

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 375 kcal
Author The Every Kitchen


  • 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
  • 1/3 cup dry couscous
  • 1 cup thinly sliced radishes
  • 2 cups mixed baby greens
  • 2 ounces goat cheese crumbles


  1. 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.
  2. Meanwhile, in a small saucepan, bring 1/3 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.
  3. 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.