There was a time I hated beets…I mean a REALLY hated beets! I think it was because my mom usually bought them canned and heated them up. YUCK! It’s funny how as a kid you may hate something with a vengeance. The mere thought of it can curl your lip…and your stomach. Yup…that was beets for me.
As an adult, however….oh my, how I love beets! When I first started eating them again, I had just a bit of a twinge and recollection of dirt. That’s right, dirt. I’ve found anyone who doesn’t like beets will typically say, “They taste like dirt.” I simply contend that if you don’t like beets, you simply haven’t eaten them the right way!
I can pick up beets pretty inexpensively, even in “off season.” Living in Wisconsin, there is a pretty clear “off season” when it comes to any produce – fruit or vegetable. And, right around March I get super sick of eating the same things over and over again. Not beets! They’re always available and ready for roasting.
Lemon & Beets – Who Knew?!
Today’s beet feature is Lemony Beets. I was looking to do something a little different had happened to glance at a pin on Pinterest that had beets paired with couscous, my new love. Of course, I failed to pin it but the combination of beets and couscous…and in particular the brilliant pinkish-fuschia color of the dish stuck with me.
With summer comes my constant use of lemons and limes. I zest and juice them in everything. It just brightens flavors so well and they taste, well….cooler, or some crazy thing. I used lemon in this dish. I also capped the dish with something that tastes absolutely spectacular with beets – Goat Cheese! Yes, I’m a Wisconsin cheese lover, a.k.a “cheesehead.” And I just love goat cheese on just about anything. This turned out to be an amazing combination, thank you very much!
Give it a try and let me know what you think! I’d love to hear from you….
Lemony Beets
Ingredients
- 2 large beets
- 1 C couscous prepared to package directions
- 1 lemon zested and juiced
- 4 T goat cheese
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
- Preheat oven to 425*. Wash beets, and cut the top and root ends off. Place each on an individual square of aluminum foil. Wrap tightly and place directly on oven rack. Roast approximately 45 minutes, or until a knife inserts easily. Remove from oven and carefully open foil packs and let beets cool. Be very careful! They will be very hot! When beets are cool enough to handle, peel the outside skin off. Dice beets to bite-sized pieces.
Pulling it Together
- In a medium bowl, combine beets and cooked couscous. Add lemon zest and juice, salt and pepper and toss. Can be served warm, room temperature or cold.
Serving
- This salad can be served in a "help yourself" dish or individually plated on a pretty plate. The color will be gorgeous! When you're ready to serve, drop "globs" of goat cheese on top. Add a pretty, thin slice of lemon for decoration.
