Saturday, November 9, 2013

Farmers market lunch - beetroot and couscous salad

Roast beetroot in olive oil at around 180 degrees for about 40 minutes. Cook some couscous in stock. Mix together some salad greens, parsley and beetroot leaves. Add some walnuts, goats cheese and add in the couscous. Dress with a mix of 3 parts olive oil, 2 parts lemon juice, 1 part mustard. Eat.

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