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Parve
Medium
4 Hours
Diets 
We have a running joke in our family that was started by my father, the king of puns. Any time anyone serves a dish that includes beets, we all say, “Can’t beet that!” This brightly colored side dish, with fresh herbs and a zesty, lemony tang, certainly can’t be “beet” — yes, pun intended.
3 medium beets, raw (or use 3 Gefen Organic Beets and skip to step 3)
4 cups prepared Gefen Israeli Couscous
2–3 tablespoons chopped fresh parsley
2–3 tablespoons chopped fresh dill
1 teaspoon lemon zest
3/4 teaspoon salt
freshly cracked Gefen Black Pepper, to taste
1/4 teaspoon cumin (or to taste)
1/4 cup olive oil
juice of 2 lemons
1/2 cup walnuts
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wash the beets and put them on a dry baking sheet. Roast until a sharp knife pierces them easily, about an hour and a half or so. When the beets are cool enough to handle, slip their skins off. Use a serrated vegetable peeler, if necessary.
While the beets are still warm, dice them into one- to two-inch (2- and- 1/2- to 5-centimeter) squares. Toss with the couscous, breaking up any lumps with a fork. Combine with the chopped herbs and lemon zest.
Mix the spices with the olive oil and lemon juice and add to the salad. Toss well.
Refrigerate for at least an hour or two to allow it to chill completely, and for the flavors to mingle.
Add walnuts right before serving and toss well. Taste and adjust seasonings, if desired.
Garnish with more nuts and herbs before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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