Salads ›
Beetroot Salad with Couscous, Carrots, Walnuts, Coriander and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 7 mins |
| Total Time | 1 hr 2 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Put the couscous in a small bowl, pour the broth over it and let it soak.
- 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.
- Mix all ingredients and season with olive oil, balsamic cream, agave syrup, salt and pepper and chill a little.
- Later serve the salad with fresh coriander.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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