A simple and delicious salad from Katherine at KatherineinBrooklyn.com who has used the Falcon bake pan for serving. Ideal for the weekend! Check the recipe out below and here.
Chioggia Beet Salad with Israeli Couscous
1 ½ cups dry Israeli couscous (cooked according to package instruction and cooled)
1 chioggia beet, sliced
1 cup kale, chopped
1 cup fresh parsley, chopped
¼ cup pesto
¼ cup goat cheese, crumbled
drizzle of olive oil
salt and pepper to taste
In a shallow tray, lay down a bed of cooled couscous. Add kale on top and drizzle with olive oil. Mix with couscous.
Lay chioggia beets over mixture and sprinkle with parsley, goat cheese, and pesto. Enjoy!