Roasted Beet and Israeli Couscous Salad

Summer is quickly approaching and grills everywhere are being uncovered. It's time for picnics
and barbecues with all the trimmings. We're big fans of pasta salads and maybe even bigger fans of beets. Truth told, Missus Gray led a fairly sheltered life not having had beets until she was about a quarter century old. Now she can't get enough of them. We spotted some great looking beets being offered by Alewive's Brook Farm at last weekend's Saco Farmers Market.We saw this as the perfect opportunity to try to nail down a recipe that had been stewing in our minds for a while. Should be great as the weather gets warmer. Bring it to your next vegan barbecue!




3/4 pound beets (approx. 6)
1 medium yellow onion
1/2 tbsp. kosher salt
1/4 tsp. black pepper
2 tsp. extra virgin olive oil
1 package (8.8 oz.) Israeli couscous, cooked and cooled
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/2 cup chopped walnuts

Preheat oven to 400 degrees F. Peel beets and cut into matchstick sized pieces and place in a roasting pan. Do the same with the onions. Toss with kosher salt, black pepper, and 2 tsp. olive oil. Cover the dish and cook for 40 minutes or until beets are fork tender. Allow the beet and onion mixture to cool.

When cool add beet mixture to bowl with cooked Israeli couscous. Add vinegar and olive oil to roasting pan and use whisk to incorporate vinegar and oil with any remaining liquids from the beets. This stuff tastes great and we wouldn't want to leave it behind. It has great flavor and will add color to our salad. We've essentially made a pan vinaigrette.

Add pan dressing to couscous and beets and toss thoroughly to combine, adding walnuts as well. The color of the beets and vinaigrette will stain the Israeli couscous a deep pink and create the most eye-poppingest salad you've ever seen. Serves 8-10 depending on how much you dig beets. Dig. Beets. Yeah? Never mind.