This Beet Couscous Salad is a vibrant, flavor-packed dish featuring tender roasted beets, creamy goat cheese, caramelized shallots, and fresh herbs, all tossed in a citrus-balsamic dressing. With a delightful balance of sweet, tangy, and nutty flavors, this show-stopping salad is perfect for impressing guests or elevating any meal!
Table of Contents
Ingredients
- Beets – Naturally sweet and earthy, they add vibrant color and deep flavor to your Couscous Salad.
- Pearl Couscous – Soft, chewy texture that absorbs the dressing beautifully in this beet salad.
- Goat Cheese – Creamy and tangy, it balances the sweetness of the beets in the salad.
- Shallots & Olive Oil – Caramelized shallots add depth and a hint of sweetness to the beet couscous mixture.
- Pistachios – Toasted for crunch and a nutty contrast to the soft textures in the beet and couscous combination.
- Fresh Herbs (Mint & Basil) – Bright, aromatic, and refreshing; perfect for the couscous beet salad.
- Arugula (Optional) – Adds a peppery bite and freshness to your beet-based salad.
- Citrus-Balsamic Dressing – A tangy, slightly sweet blend that ties the beet and couscous together.
- Salt & Pepper – Enhances all the flavors for a well-balanced beet couscous bite.
Alternative Ingredients
- Pearl Couscous – Quinoa or orzo both offer a similar texture and soak up flavors well, making a good alternative to the couscous beet salad.
- Goat Cheese – Feta adds a salty bite, while ricotta salata is firmer and milder for the beet couscous blend.
- Pistachios – Walnuts or almonds provide a crunchy, nutty element with a slightly different flavor, perfect for a beet-themed salad.
- Fresh Herbs (Mint & Basil) – Parsley or cilantro add freshness with a different aromatic twist to the beet salad.
- Citrus-Balsamic Dressing – Pomegranate molasses vinaigrette is a deeper, fruitier alternative for the beet couscous dressing.
Nutritional Benefits
- Supports heart health – Beets are rich in nitrates, and olive oil provides heart-healthy fats; it’s great for a beet salad.
- Boosts energy – Pearl couscous offers carbohydrates for sustained energy in a beet salad.
- Aids digestion – Shallots and fresh herbs contain fiber and gut-friendly compounds, ideal for a beet and couscous dish.
- Strengthens bones – Goat cheese provides calcium and protein; very important for your beet couscous salad.
- Enhances brain function – Pistachios are packed with vitamin B6 and healthy fats, excellent in a beet salad.
- Reduces inflammation – Fresh herbs and olive oil are loaded with antioxidants; they complement the beet salad well.
- Supports immune health – Citrus in the dressing adds vitamin C for immune support, key for any beet couscous dish.
Expert Tips
Roast Beets with Skin On – Keeps them from drying out and makes peeling easier after roasting for your beet salad.
Cook Couscous in Broth – Using vegetable or chicken broth instead of water adds extra depth and flavor to the couscous.
Cool Couscous Before Mixing – Prevents herbs and cheese from wilting or melting, essential in your beet-based couscous.
Toast Pistachios for Extra Flavor – A quick toast in a dry pan enhances their nutty richness, enhancing the beet and couscous combination.
Use High-Quality Olive Oil – A good extra virgin olive oil makes a big difference in the dressing, especially for a beet-based couscous salad.
FAQs
Yes! Pre-cooked beets save time, but roasting fresh beets gives the best flavor and texture.
Yes, but add the goat cheese and dressing just before serving to keep it fresh.
Quinoa, orzo, or farro are great substitutes with a similar texture.
Yes! Store the dressing separately and add fresh herbs and cheese when ready to eat.
Yes, swap goat cheese for a dairy-free cheese or add avocado for creaminess.
Grilled chicken, salmon, chickpeas, or tofu pair well with this salad.
Serving Suggestions
This beet couscous salad pairs beautifully with grilled salmon, roasted chicken, or a hearty lentil soup for a complete meal. For a lighter option, serve it alongside a crusty baguette or a simple citrus-dressed arugula salad.
Storage Suggestions
Store leftover Beet Couscous Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain freshness and add it just before serving.
You’ll also enjoy:
- Avocado And White Bean Salad
- Dill Pickle Egg Salad
- Heirloom Tomato and Cucumber Salad
- Butternut Squash Pasta Salad
- Easy Beetroot and Cucumber Salad
- Pesto Orzo Pasta Salad
- Fennel Tomato Salad
Beet Coucous Salad
Equipment
Ingredients
For the salad:
- 3 medium beets roasted, peeled, and diced (you can also used pre-roasted beets)
- 1 cup pearl couscous
- 2 shallots thinly sliced
- 3 olive oil (for sautéing)
- 2 oz goat cheese crumbled
- 1/4 cup pistachios toasted and roughly chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
- 1/4 cup arugula (optional, for extra freshness)
- salt and pepper to taste
For the citrus-balsamic dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh orange juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp orange zest
- salt and pepper to taste
Instructions
- If roasting fresh beets, preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 45-60 minutes until fork-tender. Let them cool, then peel and dice.3 medium beets
- In a medium pot, cook pearl couscous according to package instructions. Drain, fluff with a fork, and set aside.1 cup pearl couscous
- Heat 3 tbsp olive oil in a pan over medium heat. Sauté shallots until golden and caramelized, about 10 minutes. Set aside.3 olive oil, 2 shallots
- Whisk together olive oil, balsamic vinegar, orange juice, Dijon mustard, honey, and orange zest. Season with salt and pepper.3 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp fresh orange juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp orange zest, salt and pepper to taste
- In a large serving bowl, toss the couscous with roasted beets, caramelized shallots, fresh herbs, and arugula. Drizzle with the dressing and toss gently.1/4 cup fresh mint, 1/4 cup fresh basil, 1/4 cup arugula
- Top with crumbled goat cheese and toasted pistachios. Sprinkle with flaky sea salt and freshly ground black pepper for extra depth.2 oz goat cheese, 1/4 cup pistachios
Notes
- Roasting Beets: You can roast the beets in advance to save time. Just store them in the fridge until ready to use.
- Dressing Tip: For a smoother dressing, whisk the ingredients together in a jar with a lid and shake it well.
- Make It Vegan: Swap goat cheese for your favorite dairy-free cheese or avocado for creaminess.
- Texture Variation: For added crunch, try adding roasted sunflower seeds or pumpkin seeds instead of pistachios.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Keep the dressing separate for best freshness.
- Flavor Boost: If you want extra depth, drizzle a little pomegranate molasses over the salad before serving.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Excellent! Very tasty! Will be making again quite often
Thank you Rose 🙂 I am happy to hear you enjoyed!