The beetroots are obviously the true star of this salad, which is a refreshing combination of Greek salad and couscous.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Late Summer / Early Autumn

Ingredients
– Beetroot Bunch / 3 medium sized Beetroots
– 200g Couscous
– 1/2 Cucumber
– 1 Red Onion
– A few sprigs of Coriander
– Handful of Cherry Tomatoes
– Handful of Kalamata Olives
– 100g Feta, crumbled
– 3tbsp Olive Oil
– 1tbsp Lemon Juice
– 1 Garlic Clove, minced
– 1tsp Dijon Mustard
– 2tbsp Balsamic Vinegar
– Salt and Pepper for seasoning

Method
1. Trim the green tops off the beetroot bunch and reserve. They can be eaten like other greens
2. After a good scrub, roast the beetroot at 200 degrees, with the skin on for around 40 minutes. Rub off the skins when cool enough to handle and dice into 1cm cubes
3. Cook couscous per directions on the pack. We happened to have fancy tricolour around. Which looked very nice when cooked and a refreshing change from the usual same ol’
4. Chop up the tomatoes, cucumber and red onion. Mix together with coriander, diced beetroot, olives and feta then refrigerate for around 30 minutes
5. Whilst refrigerating, whisk the remaining ingredients for your dressing, and season with salt and pepper as you please