Beet Couscous with Balsamic Glazed Carrots & Carrot Top Dressing

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I didn’t like carrots as a kid and now I love them, especially when they are roasted. These are sweet and still crunchy, and to not waste the carrot tops, I made a dressing with it. A very simple and easy vegetarian dish but still packed with flavor.

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This recipe serves 2.

Ingredients:

For the carrots:

7 medium carrots, peeled and sliced into about 6cm long sticks

3 tablespoons of melted butter

¼ cup of balsamic vinegar

¼ cup of sugar

½ teaspoon of salt

For the couscous:

1 cup of couscous

1 cup of vegetable stock

1 tablespoon of butter

1 medium roasted beet

For the carrot top dressing:

½ cup of chopped carrot top

2 tablespoons of chopped basil

1/3 cup of olive oil

20gr of grated Parmesan

2 tablespoons of white vinegar

1 tablespoon of honey

Juice of ½ a lime

Salt

Pepper

Extras:

¼ cup of toasted slivered almonds

 

Preheat the oven to 180C/350F and line a baking sheet with parchment paper.

Mix the melted butter, balsamic vinegar, sugar and salt in a medium bowl. Then add the carrots and toss to coat them. Spread them on a single layer in the prepared baking sheet. Pour the remaining glaze over the carrots.

Roast the carrots for 45 minutes, stirring half way through.

While the carrots are roasting, start making the dressing. Just blend all of the ingredients together until smooth. Taste for salt and pepper. Set it aside.

Once the carrots are done, start to make the couscous. Blend the vegetable stock with the roasted beet. Then pour it into a medium saucepan and add the butter over medium heat. Once the butter has melted, turn off the heat and add the couscous. Mix it well and cover it with a lid. Let it be for 5 minutes and then fluff it using a fork.

Serve the couscous with the glazed carrots, the carrot top dressing and slivered almonds.

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Couscous with Roasted Carrots & Beets, Charred Endive and Apple Vinaigrette

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I did a market run today and got beautiful rainbow beets, carrots and endives which I used for this dish. I’ve been craving apple sauce lately so I incorporated it into the dressing. To me this is a hearty salad. And I love the taste of charred endives. I think all of the ingredients come together really well. The apple vinaigrette really goes well with the sweetness of the roasted veggies and the bitterness of the endive.

This recipe serves 2

Ingredients:

For the couscous:

1 cup of couscous

1 cup of vegetable stock

For the roasted vegetables:

2 small rainbow carrots, sliced

3 small rainbow beets, sliced into wedges

Olive oil

Salt

Pepper

For the endive:

4 endive, sliced in half lengthwise

2 tablespoons of olive oil

Splash of apple cider vinegar

Salt

Pepper

For the dressing:

5 tablespoons of apple sauce

¼ cup of olive oil

¼ cup of apple cider vinegar

1 teaspoon of mustard

1 tablespoon of honey

Salt

Pepper

Extras:

1 pomegranate

60gr of Gouda cheese, sliced into small blocks

Garden cress for decoration

 

Line an oven tray with parchment paper. Place the beets and carrots in the tray. Drizzle with some olive oil. Add salt and pepper. Cover the tray with aluminum foil and roast for 45 minutes at 180C/350F.

To make the dressing, just place all of the ingredients in a jar, close it with a lid and shake it until it emulsifies.

Once the vegetables are roasted, start cooking the couscous. Place the couscous in a saucepan with a lid, add the vegetable stock and let it sit for 5 minutes. Once the 5 minutes have passed, fluff it with a fork.

To cook the endive, add 2 tablespoons of olive oil to pan over medium heat. Place the endive, cut side facing down. Cook for 5 minutes and then turn them. Add a splash of apple cider vinegar. Cook for an extra 2 minutes. Then add salt and pepper. Set aside.

Mix the couscous with the dressing, cheese, pomegranate seeds, roasted beets and carrots. Serve with the endives on the side. Add some garden cress as decoration.

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