4 medium size fresh beets, with stems and leaves removed
Dressing
2 tablespoons extra virgin olive oil
juice from half a lemon
2 tablespoons fresh orange juice
pinch of cinnamon
salt and pepper to taste
½ cup pecan halves
Garnish - fresh parsley, dill or cilantro - optional
Instructions
To roast beets. Wrap foil over individual beets and seal tightly. Place on baking sheet and bake in 425°F (220°C) oven until tender, about 1 hour.
Remove from oven and let cool slightly before peeling skin of with your hands (which will turn pink but don't sweat it....it will wash off.....).
Prepare the couscous by bringing the water to a boil in a small saucepan. Add the dry couscous in and stir. Cover with tight fitting lid and reduce heat to simmer for 8 minutes.
Mix dressing ingredients except for pecans and pour over warm couscous. Add beets which should still be warm to the couscous and toss well. The colour will change as you continue mixing them.
Toss in pecan halves and garnish as desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/02/26/pink-beet-couscous-with-pecans/