A Beetroot Salad

With the warm weather we’ve been having, there’s no doubt we’re in salad season. I’ve always had a pretty small repertoire when it comes to salads – a potato salad, a green salad, a tomato salad, a Greek-style salad and a cous cous salad. I’ve never really been a big fan of roasting vegies for a salad (may as well just have the roasted veggies right…), but this year I’ve tried to up my salad game a bit. I was also spurred on by the fact that whenever I’m at markets and chatting to customers about different ways to use Dill Tickle products, I always say “the Burger Beetroot isn’t just for burgers, it’s great in a salad too!”
So I thought I’d better put my money where my mouth is!
It’s simple but it’s good!

Serves 4

Pearl Cous Cous x 1 cup
A large handful of finely chopped herbs (I used mint, parsley and dill)
Marinated Goats Cheese, crumbled
The Dill Tickle Burger Beetroot; sliced into bite size pieces
A delicious homemade salad dressing*
S&P

Cook the pearl cous cous according to the packet instructions. Leave to cool and then fluff it up and pop into your salad bowl.

Add the cheese, herbs, salt and pepper and a liberal amount of dressing and toss. Scatter the beetroot over the top and toss through just before serving. It will turn a lovely pink colour!

I love a good variety of colour on the table when I serve up a meal for friends. I think this beautiful pink salad is a quick and easy way to have colour and flavours everyone loves!

* I make a dressing using olive oil, brine from a jar of Pickled Fennel, a blob of Dijon mustard, salt, pepper and a pinch of sugar.

I love the way the beetroot makes the cous cous turn pink!