Ingredients
For the beetroot
3 large red beetroots
2 tbsp Greenleaf Extra Virgin Olive Oil
1 - 2 sprigs rosemary, chopped
Salt and pepper to taste
For the couscous
2 - 3 cooked pearl couscous
2 tbsp Greenleaf EVOO
2 tsp balsamic vinegar
¼ tsp salt
¼ tbsp pepper
To serve
½ cup cubed feta
2 oranges, cut into segments
2 tbsp toasted walnuts, chopped
2 tbsp toasted pumpkin seeds
1 cup baby salad leaves/micros
For the dressing
1
Preheat oven to 200ºC. Peel and dice beets, then spread onto a parchment-lined rimmed baking sheet. Drizzle with oil, tossing to evenly coat, then roast for 30 minutes, or until fork tender.
2
Toss the cooked couscous with the EVOO, balsamic, salt and pepper.
3
Arrange the couscous, beetroot, eta, orange, nuts, and micros in bowls
Ingredients
Ingredients
For the beetroot
3 large red beetroots
2 tbsp Greenleaf Extra Virgin Olive Oil
1 - 2 sprigs rosemary, chopped
Salt and pepper to taste
For the couscous
2 - 3 cooked pearl couscous
2 tbsp Greenleaf EVOO
2 tsp balsamic vinegar
¼ tsp salt
¼ tbsp pepper
To serve
½ cup cubed feta
2 oranges, cut into segments
2 tbsp toasted walnuts, chopped
2 tbsp toasted pumpkin seeds
1 cup baby salad leaves/micros