Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, fresh beets are one of my favorite vegetables to work with.
- 1/2 cup (125ml) couscous
- 1 large grapefruit
- 2 clementines or mandarins
- 1 large beet, peeled and very thinly sliced (preferably on a mandolin)
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) minced tarragon, plus more leaves
- 1 tsp (5ml) honey
- 1 tsp (5ml) sherry vinegar
- 1/2 tsp (2.5ml) salt
- 1/4 cup (60ml) toasted pine-nuts, divided
- Cook couscous in a large pot of salted, boiling water until al dente. Drain in a colander and rinse with cold water until cool.
- Segment the grapefruit and clementines (work over a bowl to catch the juice) and divide citrus segments between the plates.
- Whisk the olive oil, tarragon, honey, vinegar, half of the toasted pine-nuts and salt into the reserved citrus juice.
- Toss the couscous with a bit of the dressing, then divide among the plates. Toss the beets with a bit of dressing and do the same. Drizzle salads with remaining dressing and some more tarragon leaves.
- Scatter toasted pine-nuts on top.