Beet Medley Bowl

Beets are delicious, but they also offer a long list of health benefits that are great to add to your diet. Packed with antioxidants, vitamins and even help with blood sugar control. This dish combines a few preparations of red and yellow beets to really show off their versatility. Be sure to make some extra as they store well in the refrigerator and are a great addition to salads all week long. Pair this dish with Road 13 Honest John's Bright Rosé or Terranoble Pinot Noir.
Ingredients Instructions

Ingredients

Serves 2
BEET HUMMUS
1 roasted red beet, chopped
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 clove garlic, minced
¼ cup (60 ml) tahini
½ lemon, juice only
½ tsp (2.5 ml) ground cumin
¼ cup (60 ml) cold water
salt and pepper, to taste
ROASTED CHICKPEAS
1 cup (250 ml) canned chickpeas
(½ × 19 oz/540 ml can), drained and rinsed
1 tbsp (15 ml) olive oil
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) salt
VINAIGRETTE
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) tahini
½ tsp (2.5 ml) paprika 1 clove garlic, minced
½ lemon, juice only
2 tbsp (30 ml) water, plus more if needed
salt and pepper, to taste
FOR BOWL
1 cup (250 ml) vegetable oil
½ cup (125 ml) all-purpose flour
1 egg, beaten
½ cup (125 ml) bread crumbs
1 × 5 oz (140 g) package goat’s cheese (about 1 cup/250 ml)
salt, to taste
½ cup (125 ml) halved cherry tomatoes
1 cup (250 ml) sliced English or Persian cucumbers
2 green onions, sliced
1 small head romaine lettuce, shredded
2 medium roasted yellow beets, sliced
2 cups (500 ml) cooked pearl couscous
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh dill
¼ cup (60 ml) chopped roasted pistachios
warm pita bread, to serve

Instructions

  1. To make Beet Hummus, in a food processor, combine roasted beets, chickpeas, garlic, tahini, lemon juice, cumin and cold water. Blend until smooth and season with salt and pepper. Set aside.
  2. To make Roasted Chickpeas, preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  3. In a small bowl, mix chickpeas, olive oil, cumin, paprika and salt. Spread out on lined baking sheet. Bake for 10 minutes or until golden brown and crispy. Set aside.
  4. To make Vinaigrette, in a small mixing bowl, mix honey, Dijon, tahini, garlic, lemon juice and water. If it’s too thick, add more water, 1 tsp (5 ml) at a time, until desired consistency. Season with salt and pepper and set aside.
  5. To make Bowl, in a medium pan on medium-high heat, heat oil.
  6. Place flour, beaten egg and bread crumbs in 3 separate dishes.
  7. Using your hands, gently roll about
  8. 2 tbsp (30 ml) goat’s cheese into a disc. Place into bowl of flour to coat, then into egg mixture and finally into bread crumbs, then place on a clean, dry cutting board. Repeat with each piece of goat’s cheese.
  9. Gently place coated cheese into hot oil, making sure not to crowd pan. Cook for 2 minutes on each side, or until golden brown. Remove from oil and place on a piece of paper towel. Season with salt and set aside while assembling bowl.
  10. In a large mixing bowl, place cherry tomatoes, cucumbers, green onions, romaine and roasted yellow beets. Dress with desired amount of vinaigrette and toss to coat.
  11. In 2 serving dishes, place even amounts of cooked couscous, salad mixture and fried goat’s cheese. Add a dollop of beet hummus and garnish with roasted chickpeas, parsley, dill and chopped pistachios. Serve alongside some warm pita bread.
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