I never used to be a huge beet fan, but lately I’ve been loving them, especially the golden variety that Suzie’s Farm has been sending my way! They are a bit sweeter & less earthy than red beets, & roasting them really enhances their richness & flavor.
I feel like I am never going to see the end of beet season, & have been endlessly gathering quite the collection of beet-centered recipes – like this one I adapted from The Kitchn. I subbed pearl couscous for the barley & nixed the feta cheese (you won’t miss it at all!).
- 1 package pearl couscous
- 4 medium golden beets, tops removed
- 1 bunch rainbow chard, washed
- 3 Tablespoons lemon juice, divided
- ½ large red onion (about 1 cup), minced & soaked in cold water for ½ hour
- 4-5 scallions, sliced into fine rounds
- Extra-Virgin Olive Oil
- sea salt & pepper to taste
- extra sliced scallions & chopped parsley for garnish
- Heat the oven to 450-degrees.
- Cook couscous according to package directions. Set aside.
- Loosely wrap the beets in tin foil & roast until they are just fork tender— 30-45 minutes. Peel & dice the beets into 1-inch cubes.
- Meanwhile, prepare the chard. Strip off the leaves & slice them into ribbons. Cut the stems into bite-sized pieces.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the chard stems until they start to turn translucent around the edges. Add the ribboned chard leaves, half of the lemon juice (1 1/2 tablespoons), & a healthy pinch of salt. Cover & cook the chard until it is bright green and has wilted down, stirring occasionally. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming.
- Drain the red onion. Combine couscous, beets, chard, red onion, & scallions in a large mixing bowl. Whisk together the remaining lemon juice & 2 tablespoons of olive oil, & drizzle this vinaigrette over the salad. Stir to evenly coat all the ingredients.
- Taste the mixture. As needed, add salt ¼ teaspoon at a time. Pepper to taste.
- Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions & parsley.
This is a really wonderful & colorful salad! It would be a perfect salad to serve with Easter brunch, or to take to a potluck over the summer!