Beet Coucous Salad - Cooking Like Kate

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

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.