BEET IT

If you have never baked beets- get ready for a huge bright red liquidy mess. And delicious eats.
Love this recipe from ScalingBackBlog

CousCous with Cured Lemons

Lemon Couscous

serves 4-6

Ingredients:

• 1 cup couscous
• 1 cup water or stock
• 1 teaspoon salt
• 1 bunch broccoli raab trimmed and cut into 1 inch pieces
• 1 teaspoon olive oil
• 2 roasted beets peeled and cut into 1/4 inch dice*
• 1 tablespoon cured lemon, rinsed and finely chopped
• 1 teaspoon sherry vinegar
• 1-2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• salt and pepper to taste

Method:

Bring the water or stock to a boil with the salt then stir in the couscous, take off the heat, cover and let steam for 10 minutes.

Meanwhile heat 1 teaspoon of olive oil in a medium skillet until hot and then add raab.  Season with salt and pepper and cook for 2-3 minutes until tender but still with a little bite.  In a small bowl combine the lemon peel, vinegar, honey and extra virgin olive oil, season with salt and pepper.

To assemble take the lid off the couscous, fluff with a fork add the raab and pour half the dressing over the couscous, mix well and taste, you may need to add more salt if the flavors aren’t popping.  Mix the rest of the dressing with the beets and scatter over the top.  

To roast beets:  Pre-heat the oven to 375 degrees.  Place the beets on a large piece of aluminum foil and sprinkle with a drizzle of olive oil, salt and pepper and fold the foil into a packet. Roast the beets for 25-50 minutes depending on their size.  Let them cool slightly and then peel the skins off with your fingers or a small paring knife.  (Beware that the beets with stain your skin, use a paper towel to rub the skins off if don’t want red fingers)