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