Roasted Beet and Couscous Salad

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READY IN: 1hr 20mins
SERVES: 10-12
YIELD: 5 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked israeli couscous
  • 1
    cup roasted golden beets, cubed
  • 1
    cup Baby Spinach
  • 1
    cup arugula
  • 12
    cup goat cheese, crumbles
  • 5
    tablespoons lemon-honey vinaigrette
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DIRECTIONS

  • Toss couscous, beets, and greens with vinaigrette in a large bowl.
  • Let sit for one hour refrigerated or overnight.
  • Fold in goat cheese crumbles.
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