Couscous Beet Salad with Hazelnuts & Baby Spinach
30 min
Veggie
82686
For 2 Portions
260 g
beet, cooked
120 g
soft goat cheese
80 g
couscous
40 ml
walnut oil
40 g
baby spinach
40 g
hazelnut, whole
30 ml
cassis/berry syrup
10 g
chives, fresh
1/2
lemon
236 ml
water
1 tbsp
apple cider vinegar
pepper
salt
1. All set?
2. Toast hazelnuts in a dry pan until golden.
3. Soak couscous in boiling water for about 5 min.