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Nutrition Facts
Serving Size 183 g
(Approx. 8 Servings)
Amount Per Serving
Calories 300 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 190 mg 8%
Total Carbohydrate 31 g 10%
Dietary Fiber 5 g 20%
Sugars 11 g
Protein 6 g
Vitamin A 0% Iron 4%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Beet and Radish Salad with Lemon Thyme Vinaigrette
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 golden beets, washed, and tops and roots removed
1 bunch English breakfast radishes, tops removed and halved
1/2 cup(s) Ottavio Extra Virgin Olive Oil, divided in 1/4 cups
1 1/2 cup(s) Israeli couscous, dry
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 clove garlic
1 small shallot
1 Tbsp fresh thyme, chopped
1 Tsp Dijon mustard
1 Tbsp Texas honey
1/2 cup(s) pistachios, roasted, salted and roughly chopped
2 lemons, juiced and zested
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Instructions

1
Preheat oven to 400°F.
2
Wrap prepared beets in foil then roast until fork tender.
3
Meanwhile, toss prepared radishes in a minimal amount of oil, about 1/4 cup, and place on a foil lined sheet pan. Roast in oven alongside beets until wilted and lightly browned.
4
Cook couscous according to package directions. Drain, spread out on a sheet pan, and place in the refrigerator to cool.
5
When beets are tender, remove from oven and rest until cool enough to handle.
6
Peel skin from beets using paper towels, then quarter and place in a large bowl. Add roasted radishes.
7
To make vinaigrette, place salt, pepper, garlic, shallot, thyme, Dijon mustard, honey, pistachios and lemon juice/zest in a blender. Blend to combine. Slowly add in olive oil 1/4 cup at a time until emulsified.
8
Add couscous and vinaigrette to beets and radishes and toss to combine. Serve.

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