The beetroots are obviously the true star of this salad, which is a refreshing combination of Greek salad and couscous.
Trim the green tops off the beetroot bunch and reserve. They can be eaten like other greens and here’s a link with more ideas on what to do with your beet greens.
After a good scrub, roast or boil them, skin on until tender. We went with the former at 200 deg C with the beetroots well covered in olive oil or you could add a little water. Either way, rub off the skins when cool enough to handle and dice into 1cm cubes.
Cook about 200-250g of cous cous 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’.
Chop up some of tomatoes (check out the black striped Tigris tomatoes – more photos from the post on last week’s box) and half the cucumber from where else but your lovely box. Some red onions if you fancy (or green onions from the box). A few springs of coriander and/or mint, all chopped up.
Throw together with some Kalamata black olives and feta cheese, then refrigerate for about 30 minutes. The beetroot will turn your couscous a lovely shade.
Whisk some olive oil and lemon juice and/or balsamic vinegar together. Add a hint of Dijon mustard and/or some chopped garlic, then season with salt and pepper as you please. Then drizzle over salad, then enjoy in the garden.