Ingredients

• 4-5 medium sized beetroots
• 4 carrots
• 1 red onion, diced
• 1 bunch coriander
• 1 lime
• 2 tablespoons Olive oil
• 1/2 cup cous cous
• 1/2 cup boiled water
• 1 teaspoon salt
• Knob of butter

What you will need

• Roasting pan
• Small saucepan
• Salad bowl

What to do

1. Preheat the oven to 180 degrees C
2. Peel the beetroot, and cut into elongated chunks (or any shape you fancy really)
3. Peel and quarter the carrot, and cut into 2cm long lengths
4. Place beetroot, carrot and onion into a roasting dish with a small amount of olive oil
5. Roast in oven until tender (approx 40 mins)
6. Set aside to cool
7. Boil 1/2 cup water in a small saucepan
8. Add 2 tablespoons olive oil, salt
9. Take off the heat, and add cous cous and soak for 3 mins
10. Add a knob of butter, and on very low heat fluff up with a fork
11. Roughly the coriander leaves and stems (I eat the stems too…they are yummy)
12. Mix the cous cous and coriander into the roasted beetroot
13. Squeeze the juice of the lime over the salad

Feeds 6 people.