Pearl Couscous with Roasted Beets and Goat Cheese

1.Prepare the ingredients • Read the entire recipe card. • Preheat the oven to 450°F. • Prepare two parchment lined baking sheets. • Bring a medium pot of salted water to a boil. • Wash and dry all produce. • Small dice the dried apricots. • Quarter and deseed the lemon. • Peel cut the red and golden beets into thin 1/4 inch wedges.

2.Bread the goat cheese • In a medium bowl, whisk the egg. • In a small bowl, add the panko breadcrumbs. • While the beets are roasting, divide and form the goat cheese into 6 equal sized patties. • One at a time, add the goat cheese to the egg mixture and coat both sides. Shake off any excess and transfer the goat cheese into the breadcrumbs. Discard any excess breading mixture. • Add the goat cheese patties on the second baking sheet.

3.Roast the beets • In a large bowl, add the red and golden beets and 1 tbsp of cooking oil. Season with salt and pepper and toss to coat. • On the first baking sheet, arrange the beets in an even layer. • Move the sheet onto the upper oven rack and roast for 15 to 20 min, until the beets are fork tender. • Remove the sheet from the oven.

4.Cook the goat cheese • Move the sheet onto the lower oven rack add cook for 5 min, until warm through and slightly crisp. • Remove the sheet from the oven.

5.Toss the couscous salad • Meanwhile, when the water comes to a boil, add the pearl couscous. Cook for 6 min, until tender but firm to the bite. • Strain and rinse the couscous with cold water. • In the bowl used for the beets, add the honey, juice from 1/2 of the lemon and 2 tbsp of olive oil. Whisk to dissolve the honey. • Add the couscous, dried apricots and mixed baby greens. Toss to coat.

6.Plate and serve • Plate the pearl couscous with roasted beets and add the crisp goat cheese on top. Garnish with remaining lemon wedges. Enjoy!