BEET, SPINACH AND GOAT CHEESE COUSCOUS
Make and share this Beet, Spinach and Goat Cheese Couscous recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 2 lunches
Number Of Ingredients 10
Steps:
- Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
- Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
- Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
- Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
- Pack into sealed containers with the spinach sat on top so it does not go soggy.
- When ready to eat, toss spinach through the rest of the salad.
Nutrition Facts : Calories 690.4, Fat 27.2, SaturatedFat 10.8, Cholesterol 33.6, Sodium 328.7, Carbohydrate 93.8, Fiber 11.2, Sugar 29, Protein 22.6
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
BEET, SPINACH & GOAT'S CHEESE COUSCOUS
Perfect for packed lunches, this colourful, filling salad transports really well
Provided by Jennifer Joyce
Categories Lunch, Starter
Time 10m
Yield Makes 2 lunches
Number Of Ingredients 9
Steps:
- Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won't go soggy when layered up this way). When ready to eat, toss the spinach through.
Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.13 milligram of sodium
VEGETABLE COUSCOUS, GOAT CHEESE, AND BEETS
Categories Onion Appetizer Side Quick & Easy Goat Cheese Corn Bell Pepper Beet Zucchini Summer Prosciutto Couscous Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.
- Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.
- Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
- Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.
- Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.
- Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
- Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
- Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.
BEETS AND GOAT CHEESE ON A BED OF SPINACH
I was inspired by Wolfgang Puck's iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
- Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
- Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams
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