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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.
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.
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.
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.
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.
Plate and serve • Plate the pearl couscous with roasted beets and add the crisp goat cheese on top. Garnish with remaining lemon wedges. Enjoy!
Zoek vervangers voor ontbrekende ingrediënten, voeg meer kruiden toe, ontdek veganistische opties of ga creatief aan de slag!