Another Beet Recipe? Sure, why not? This time, we used the concept of our Beet Loaf before mixing it up a bit and swapping out some ingredients, adding in others, and coming up with this! The key difference is that we relied upon couscous to add some additional texture…and we let the veggie stock help add a little salty richness to the flavour profile as well.
We served this as an entree along with some roasted green beans, but it would also work as a side along with something like Garlic Crusted Pork Loin.
Time: 90 Minutes (Most of which is beet boiling time)
Ingredients (Makes 3 Personal Sized Beet Loaves):
- 1 Large Beet
- 2 Eggs
- 1/2 Cup Couscous (dry)
- 3/4 Cup Vegetable Stock
- White Pepper
- Bread Crumbs (Amount TBD)
Method:
- Boil your beet until it’s soft enough to pierce with a fork. Then remove it, and let it cool until you can touch it.
- As your beet cools, make your couscous. Bring your veggie stock to a boil, and then add and stir in your couscous until it absorbs the stock.
- Preheat your oven to 350 degrees F, and give your cooking vessel(s) a quick oil spray. We used small ramekins.
- Peel, and cube your beet. Then, chop it finely in a food processor.
- Combine your beet, couscous, and eggs in a large bowl. Then, crack in some white pepper, and mix together by hand. Add some bread crumbs until your mixture binds together with itself.
- Scoop your mixture into your cooking vessel(s), and cook in the oven for about 30 minutes.
- Remove from the oven, and plop your beat loaves onto your plates.
- Devour, and enjoy!
