ROASTED CARROT AND BEET SALAD WITH COUSCOUS AND ORANGE

Roasted Carrot and Beet Salad with Couscous and Orange image

Provided by Gabriela Rodiles

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 bunches baby carrots (about 12 carrots), halved lengthwise
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup pearl couscous
2 tablespoons finely chopped fresh parsley
1 Sumo mandarin orange (see Cook's Note)
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons finely chopped fresh oregano
1 teaspoon honey
4 ounces vacuum-packed cooked beets (about 2 small beets), cut into 1/4-inch-thick wedges
2 ounces crumbled goat cheese
1 tablespoon roasted sunflower seeds

Steps:

Preheat the oven to 450 degrees F.
Toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and browned in spots, about 16 minutes.
Meanwhile, bring 1 1/2 cups water to a boil in a medium saucepan. Add the couscous and 1/2 teaspoon salt, then stir to combine. Cover, reduce the heat to low and simmer until couscous is tender and all the water has been absorbed, about 8 minutes. Stir in the parsley.
Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl. Set aside.
Whisk together the vinegar, mustard, oregano, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth and combined. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Toss in the beets, orange segments and roasted carrots until evenly dressed.
To serve, spoon the couscous into a shallow serving bowl, then top with the salad. Sprinkle with the goat cheese and sunflower seeds.