Ingredients
2 bulbs fennel
1/2 cup hazelnuts
1/2 c parmesan cheese
extra virgin olive oil
6 red beets
olive oil
salt and pepper
1 c whole wheat couscous
1/2 c fennel-hazelnut pesto
1 medium cucumber
2 thin scallions
2 oz chevre
Prepare Pesto
Pluck the green fronds and most tender stems from 2 bulbs of freshly harvested fennel, about 2 cups worth.
Put into the bowl of a food processor. Add 1/2 cup toasted, skinned hazelnuts and process until most chunks are gone. Add 1/4 c grated parmesan cheese and continue to process, scraping down the sides when necessary, until the mixture becomes consistent.
With the processor running, drizzle in extra virgin olive oil until it is a wet paste and has become emulsified, scraping down the sides often. Try to process the mixture as quickly as possible while still working for a consistent, smooth texture.
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Prepare Beets
Trim greens and clean beets. Save greens for another dish. Slice each beet in half, lengthwise, toss with olive oil, salt and pepper.
Wrap securely in a foil pouch and roast (or grill) for about 40 minutes or until easily pierced by a knife. When cool enough to handle, remove skin from the beets and cut into 1/2" dice.
Prepare Couscous
Bring 1 1/2 c water to a boil. Turn off heat, stir in couscous and cover. Allow to rest and puff up for about 15 minutes.
When couscous has absorbed all the water, fluff with a fork and stir in pesto.
Meanwhile, cut cucumber into 1/4" dice and slice scallions into thin rounds.
Combine beets, cucumber and scallions with the couscous and mix gently to evenly incorporate all ingredients.
Crumble chevre over the top and serve.
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