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Golden Beet Couscous Salad with Slivered Almonds and Dried Currants

This vegan roasted golden beet and couscous pasta salad recipe has a delicious lime and mint dressing. And wow, does it work with the couscous, golden beets, currants and slivered almonds. It may be a pretty simple beetroot pasta salad, but the textures and flavors are awesome.

Enjoy this recipe for beetroot and couscous salad for lunch or as a side dish. If you don’t have currants, you could try swapping in raisins, instead. This salad also keeps well, but may need a little refresh on the lime juice right before serving.

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Check out more UVK vegan beet salad recipes 💚

The best vegan couscous pasta salad with roasted golden beetroot and a lime and mint dressing

Golden Beet Couscous Salad with Slivered Almonds and Currants

~6 small golden beets, peeled and chopped into bite-size pieces (OR 3 cups peeled golden beets chopped into bite size pieces)

¼ cup olive oil (+ more for drizzling the beets)

1¾ cups fake chicken broth

1½ cups couscous

2 Tbsp chopped flat leaf parsley

1 Tbsp chopped fresh cilantro

½ Tbsp torn fresh mint

2 Tbsp lime juice

¼ tsp garlic powder

¼ tsp salt

½ cup slivered almonds

⅓ cup dried Zante currants

Lime wedges, to serve – optional

1. First, you’ll roast the beets for the couscous pasta salad. Preheat oven to 400º F. Line a large, shallow pan with non-stick foil. Spread the beets evenly across the foil. Drizzle them with olive oil, and sprinkle with salt. Move the beets around to coat them.

2. Bake the beets at 400º F for 15 minutes. Flip and return to the oven for another 5-10 minutes or until tender enough to enjoy eating. Remove from the oven, and allow to completely cool.

3. While the beets are roasting, add the broth to a medium saucepan, cover with a lid, and bring to a rapid boil. Remove from heat, stir in the couscous, and put the lid back on. After 5 minutes, remove the lid, fluff with a fork, and allow to cool down to room temperature.

4. In a large salad bowl, add ¼ cup olive oil, parsley, cilantro, mint, lime juice, garlic powder and salt. Whisk together the lime and mint dressing, and set aside until the beets and couscous pasta are cooled.

5. When the beets and couscous are ready, add them to the salad bowl. Add the almonds and currants. Stir to combine. Taste, and adjust seasonings, if needed (more salt? more lime juice?). Serve with lime wedges.

Couscous pasta salad with roasted golden beets

By uglyvegankitchen

Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.

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