-
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 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.
-
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.