Roasted Beets & Carrots with Couscous and Citrus Dressing
This dish can be served warm or cold, leftover the next day. Delicious both ways. It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables.
1# beets, peeled and cut into bite-sized chunks
1/2# carrots, cut into thick coins
1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine)
1/2 cup Citrus Vinaigrette
1 cup Israeli couscous
1 garlic clove, peeled and chopped
1 large sprig of thyme, if fresh is not available sprinkle in some dry
1/4-1/2 tsp. dried chile flakes
1/2 cup salted roasted sunflower seeds (raw seeds are also OK)
1 cup lightly packed cilantro leaves
1/2 cup crumbled feta cheese
Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet. Roast for 10 minutes. Toss the carrots and onions with oil and season with salt and pepper. Add to the baking sheet. Roast all the vegetables until tender and lightly browned, about 12-15 minutes. Put the vegetables into a bowl and toss with 1/2 cup of the citrus dressing.
Cook the couscous in 1-1/4 cups of boiling salted water covered for about 10 minutes. Add the garlic, thyme, and chile flakes. Let cool. Add the couscous, sunflower seeds, and cilantro to the vegetables and combine. Taste to see if more dressing or salt and pepper is needed. Crumble the feta over the top of the dish. Serve warm or at room temperature.
Citrus Vinaigrette
1 orange
1 lemon
1 lime
1 1/2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Kosher salt and 1/4 tsp. black pepper
3/4 cup (or less) extra virgin olive oil or sunflower oil
Zest all the fruit peels into a bowl. Squeeze all the juice from the fruits into the same bowl to get 2/3 cup of juice (remove any seeds). Whisk in honey, vinegar, 1 teaspoon salt, 1/4 tsp. pepper. Taste and adjust for flavor. To emulsify, prepare in a blender and drizzle in the oil while the machine is running. (I didn't bother to do this).
Recipe adapted from Six Season, A New Way with Vegetables by Joshua McFadden
1# beets, peeled and cut into bite-sized chunks
1/2# carrots, cut into thick coins
1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine)
1/2 cup Citrus Vinaigrette
1 cup Israeli couscous
1 garlic clove, peeled and chopped
1 large sprig of thyme, if fresh is not available sprinkle in some dry
1/4-1/2 tsp. dried chile flakes
1/2 cup salted roasted sunflower seeds (raw seeds are also OK)
1 cup lightly packed cilantro leaves
1/2 cup crumbled feta cheese
Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet. Roast for 10 minutes. Toss the carrots and onions with oil and season with salt and pepper. Add to the baking sheet. Roast all the vegetables until tender and lightly browned, about 12-15 minutes. Put the vegetables into a bowl and toss with 1/2 cup of the citrus dressing.
Cook the couscous in 1-1/4 cups of boiling salted water covered for about 10 minutes. Add the garlic, thyme, and chile flakes. Let cool. Add the couscous, sunflower seeds, and cilantro to the vegetables and combine. Taste to see if more dressing or salt and pepper is needed. Crumble the feta over the top of the dish. Serve warm or at room temperature.
Citrus Vinaigrette
1 orange
1 lemon
1 lime
1 1/2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Kosher salt and 1/4 tsp. black pepper
3/4 cup (or less) extra virgin olive oil or sunflower oil
Zest all the fruit peels into a bowl. Squeeze all the juice from the fruits into the same bowl to get 2/3 cup of juice (remove any seeds). Whisk in honey, vinegar, 1 teaspoon salt, 1/4 tsp. pepper. Taste and adjust for flavor. To emulsify, prepare in a blender and drizzle in the oil while the machine is running. (I didn't bother to do this).
Recipe adapted from Six Season, A New Way with Vegetables by Joshua McFadden
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