Beetroot pearl couscous salad

Preparation – 20 minutes + waiting time

If you're using raw beets, clean them, and then you need to roast them in the oven for 1 hour at 180 degrees celsius or 350 degrees fahrenheit. Don't forget to wrap them in tin foil first, there's no need to wrap them all individually.

Meanwhile, peel and finely chop the garlic cloves and half of the shallot. The other half of the shallot is for the dressing. Add it along with the parsley (rinse it first if needed), mustard, and apple cider vinegar to the blender.

Mix until well blended, then slowly add the olive oil until you've reached a smooth dressing. Season with pepper and salt. Heat about 2 tablespoons of olive oil in the medium-sized pan and saute the chopped garlic and shallot for 1 minute.

Add the pearl couscous and saute for about 2 minutes. Pour in 1/2 a liter of water, or until the couscous is fully covered with water. You can season the water with salt or use a cube of vegetable stock for more flavor.

Cook the couscous for about 5 minutes and stir occasionally. You don't have to drain the couscous, therefore it's best to use a small amount of water. Transfer the couscous to a bowl and let it cool off slightly.  

Finishing the beetroot pearl couscous salad – 10 minutes

Use a wooden spoon to loosen up the pearl couscous, otherwise, they will stick together in one big lump and that's not what we want.

When the roasted beets are ready and cooled off just enough so you can handle them with your hands, you can peel them using a paring knife.

Roughly chop them up and use a fork to create a coarse puree. Combine the "puree", pearl couscous, and dressing until well mixed. Season with pepper and salt and add the fresh dill. Enjoy!