3 large golden beets
2 T olive oil
8 oz pearl couscous, dried
1 ¾ c water
1 ½ T vegan butter
1 bunch of kale
½ c raw hazelnuts
2 t salt
pinch of ground black pepper
baking dish. medium pot with lid. large sauté pan. rubber
spatula. cutting board. sharp knife. measuring cup. foil.
preheat oven 400°
place foil in baking dish. wash beets. trim green tops off
and any extra hairs. place beets in baking dish with olive oil, ½ t salt and
fold foil over beets to make a seal. place baking dish in the oven for
about an hour. you should be able to stick a knife in the beet and pull it out
with ease. allow beets to cool at room temperature until you are able to handle
them. you can also do this a day or two ahead of time which later makes
removing the skin much easier.
while beets are baking bring water and 1 t of salt to boil.
pour in couscous and stir. couscous cooks just like any regular pasta. cover
with lid and turn town heat. stir pasta occasionally and cook for 12-15
minutes. drain any excess liquid. set aside.
once beets are cool enough to handle, use a paper towel to
help remove the outer layer. you may need you use the knife to help remove some
of the skin. dice beets into a medium bite-sized piece. set aside.
wash kale and chop into bite size pieces.
in a large sauté pan, melt butter and toss in kale and
remaining salt. cook for 2 minutes. add in pasta and cook for another minute.
add in hazelnuts and beets. cook mixture for another 2 minutes, stir
occasionally. this mixture can be eaten hot or immediately cooled and eaten cold