Pearl Couscous with Beetroot and Whipped Goat Cheese

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Recipe Intro From consciouskitchenstories

Creamy, nice and very tasty (if you like the combination of beetroot chevre). Easy peasy as usual!

Want more recipes with beets? We love this salt-roasted potato & beet salad and beet juice kombucha fizz.

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Recipe Card

For the Beetroot Pesto

ingredients

  • 2 medium boiled beets
  • 1 cup pine nuts
  • 1 cup parmesan
  • 1 clove garlic
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons cream

Whipped Goat Cheese

ingredients

  • 100 grams goat cheese
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • Black pepper

Method

  • Step 1

    Purée the ingredients for pesto in a food processor. Taste with extra salt as needed.

  • Step 2

    Whip the goat cheese smooth with olive oil, salt, and pepper.

  • Step 3

    Boil pearl couscous as instructed but pour the water a few minutes earlier. Mix in beetroot pesto and stir. Top with the whipped goat cheese, fresh herbs and an extra splash of olive oil. Serve immediately.