• 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.