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Beet salad with couscous
There are many recipes for beetroot salads, I recommend trying to cook beetroot salad with couscous. This salad can be served for dinner or lunch, it is quite suitable for a lenten menu.
How to cook Beet salad with couscous
Step 1
Pour boiling water over couscous. Cover and leave for 5 min.
Step 2
Wash lettuce leaves, pat dry and place on a plate. Cut the beets into small thin slices, put on top of the salad.
Step 3
Fluff the couscous with a fork.
Step 4
Put on salad.
Step 5
Then thinly sliced onion. Sprinkle with herb and seed mixture.
Step 6
Prepare dressing from lemon juice and olive oil. Drizzle dressing over salad. Sprinkle with salt and black pepper.
Step 7
Enjoy your meal!
Beet salad with couscous - FAQ About Ingredients, Baking Time and Storage
Yes, quinoa or bulgur wheat are great alternatives for couscous. Adjust cooking times according to the grain you choose.
This salad stays fresh for up to 2 days when stored in an airtight container. Keep the dressing separate if possible to prevent sogginess.
Absolutely! This beet salad is naturally vegan—just ensure any store-bought dressings or herb mixes are free from animal products.
Use a mandoline for even, paper-thin slices, or carefully use a sharp knife if you don’t have one.
Crumbled feta, chickpeas, or grilled chicken work well. Add them after the couscous layer.
Replace couscous with cauliflower rice or simply omit it and increase the leafy greens and beets for volume.
Freezing isn’t recommended, as the texture of the fresh vegetables and couscous will deteriorate. Enjoy it fresh or refrigerated within 2 days.
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