Beetroot Salad with Couscous, Carrots, Walnuts, Coriander and Sheep Cheese

Summary

Ingredients

• 4 tuber / s beetroot
• 2 carrot (s)
• 1 small apple or pear
• 1 cup couscous
• 250 ml broth
• 200 g sheep cheese
• 1 handful walnuts or almonds, chopped
• 1 dash agave syrup
• some olive oil
• some balsamic cream
• some salt and pepper
• some coriander, fresh

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Instructions

1. Put the couscous in a small bowl, pour the broth over it and let it soak.
2. Cook the beetroot in the skin for 5 - 7 minutes, then peel and grate, this is best done with a schnitzel. Peel and grate the carrots and apple as well. Cut the sheep`s cheese into small cubes.
3. Mix all ingredients and season with olive oil, balsamic cream, agave syrup, salt and pepper and chill a little.
4. Later serve the salad with fresh coriander.