Roasted beet and couscous salad

Name: Roasted beet and couscous salad
Ingredients: 1 Date syrup; 1 Balsamic glaze; 4 Fresh basil leaves and/or cress; Olive oil; 3 Medium red beets; Salt; 2 Chèvre cheese slices (goat cheese); Med Cuisine pearl couscous; Freshly ground black pepper

Fresh salad with roasted beetroot, fluffy couscous and a hint of citrus. Perfect as a side dish or light lunch.Chef Tomer Hauptman introduces you in his online masterclass to dishes that are fresh, seasonal, and vegetable-focused. Exactly as Middle Eastern cuisine is meant to be. Each dish highlights the characteristic herbs and ingredients of Med Cuisine.

Ingredients

1Date syrup

1Balsamic glaze

4Fresh basil leaves and/or cress

Olive oil

3Medium red beets

Salt

2Chèvre cheese slices (goat cheese)

Med Cuisine pearl couscous

Freshly ground black pepper

Preparation

Preheat the oven to 200°C.
Rub the beets with olive oil and a pinch of salt and roast for 30-45 minutes until blackened on the outside and soft inside. Let them cool.
Meanwhile, cook half a cup of pearl couscous in salted boiling water according to package instructions.
Drain, rinse, and let dry.
Mix the balsamic glaze with date syrup (ratio 1:1) for a glaze.
Peel and cut the cooled beets into bite-sized pieces.
In a bowl, mix the beets, pearl couscous, basil, and a splash of glaze and season with salt and pepper.
Taste and adjust if necessary.
Garnish with the goat cheese.