Roasted Red Beets and Goat Cheese Couscous

A foodie favorite, Beets and Goat Cheese… but now, they just got a makeover!

Exciting, winter-inspired vegetable dish, that’s EASY and bursting with Flavor! Check out Chef Adrianne’s Roasted Beets With Goat Cheese and Garlic Pearl Couscous from her newest cookbook, The A List . This guest post recipe will yield 4 servings.

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Roasted Red Beets and Goat Cheese Couscous Recipe

4 organic beets, scrubbed and washed
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
1 cup pearl couscous, cooked to package instructions
1 tablespoon garlic slivers
1/4 cup extra virgin olive oil
1 tablespoon parsley, minced
1/4 cup goat cheese, crumbles
1 tablespoon balsamic vinegar
Chives, minced for garnish
1 beet, cut in half

Preheat the oven to 350 degrees F. Rub the four beets with canola oil, and sprinkle with salt and pepper. Wrap each beer tightly with aluminum foil and bake for 1 1/2 hours until fork tender. Meanwhile, take other beet and boil 1/2 in 1 cup water for 30 minutes or until liquid becomes thickened. Take the other half and thinly slice it on a mandolin. Bake slices for 30 minutes to make beet chips. Set aside to use as garnish. After roasted beets are fork tender, unwrap and allow to sit for 45 minutes to 1 hour. In a small sauté pan, add olive oil over medium heat, and add garlic slivers. Cook stirring often until garlic begins to brown. Set pan aside including olive oil. Begin slicing cooked beets into 1/4 inch thick slices. In a large bowl, combine cooked couscous, garlic and olive oil, parsley, goat cheese crumbles, and balsamic vinegar. Toss. Top each beet ring with couscous mixture. Garnish with beet liquid, beet chips, and chives.

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