Warm carrot, beetroot and couscous salad from Waitrose Kitchen Magazine, April 2010 (page 41) by Marina Filippelli

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Notes about this recipe

  • eeeve on January 18, 2016

    A nice, quick, simple lunch or supper dish. When I can, I roast raw beetroots and add them to the salad as they taste much sweeter than the pre-cooked type. The salad is also nice with crumbled feta or goats cheese, and any soft herb can be used instead of the dill. Just got to be careful with the ground cinnamon!

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