This is actually something I did in a panic realizing I hadn’t done grocery shopping for the weekend. Happens more often than you would think. But I tend to keep some things in the fridge and cupboard that will keep for a long time for just those times. In this case it was beetroots. I had a talk with a chef once who said the pain and suffering that comes with fresh beetroots just aren’t worth it. And I agree even though I always try to use fresh products and making all the things from scratch (except for obvious stuff like butter, cheese, peanutbutter etc.). So I use the already peeled and cooked beetroots. Although, not the ones with vinegar. However this resulted in a very nice ovenroasted dish with couscous and a mustard vinaigrette.
For 2 servings you will need:
- 1 pack (4 medium beetroots)
- 1 handful sugarsnaps
- 5-8 mushrooms
- 4-5 mini leeks (or a half of a regular sized)
- 0,5-1 dl uncooked couscous (depending on you hunger)
- 2 tablespoons chopped chives
- 1 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons vinegar (I used malt vinegar)
- 2 teaspoons water
- Oil for roasting
- Salt and Pepper
Start with putting the beet roots that you have cut into wedges on an oven tray together with the leeks and mushrooms. Pour some oil over and add some salt and pepper. Put it in the oven on 200 degrees for about 20 minutes.
While you’re waiting for the oven stuff, make the vinaigrette. Chop the chives and mix with the Olive oil, vinegar and water. And some salt and pepper and that’s it my friends (for the vinaigrette at least).
Put the couscous in a saucepan and our boiling water over, just as much to cover it. Put a lid on and let it sit for 5-10 minutes. I used wholegrain couscous, I think that the taste is a bit more full and round, although I rarely like wholegrain pasta.
When everything is done, put it all on a plate and pour the vinaigrette over.