COOKING BY THE BOOKS: BEETROOT FETA AND SWEET POTATO SALAD

Make it.

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Yet one more of Donna Hays delish salads.

  • 2 large sweet potatoes
  • 2 large beets
  • 1 cup dry couscous
  • 1/2 cup chives, chopped
  • 1/2 cup parsley
  • 1/4 cup basil
  • 1 tbl lemon zest
  • 3 tbl olive oil
  • Feta cheese

Preheat the oven to 400 F. Peel and slice the sweet potato and beets. I first cut them into quarters and then sliced them about 1 cm thick, I find they cook faster that way. Combine the sweet potato, beets and 1 tbl olive oil in a bowl. Now add salt and pepper to taste and toss to coat. Lay in a single layer on a baking sheet or, if needed, two baking sheets and bake for 20-25 min until tender and lightly browned. Cook the couscouse acording to package. Once cooked, mix together the sweet potato, beets, couscous, feta ( as much or as little as you like ) chives, basil, parsley and lemon zest with the remaining oil. Season with salt and pepper. Enjoy.

Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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