Roasted Root Vegetable Couscous with Horseradish Dressing
This “ugly duckling” of the vegetable world has a distinct flavor that’s too good to ignore.
Course: Side Dish
Keyword: celeriac root, side dish
Servings: 8
Calories: 189kcal
Author: Dina Deleasa-Gonsar
- 1 celeriac root bulb, peeled and sliced thin
- 1 golden beet bulb, peeled and sliced thin
- 1 bunch radishes (about 6–8), sliced thin
- 1 cup rainbow carrots, sliced (If you can’t find mixed rainbow carrots at the grocery store, orange carrots are fine.)
- ½ cup red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 2 cups pearled couscous, cooked and drained according to package directions
- 2 cups arugula, packed
Dressing:
- 2 tablespoons horseradish root, grated
- 3 tablespoons crème fraiche
- 1/3 cup olive oil
- 1 teaspoon honey
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Preheat oven to 400°.
Place root vegetables and onion in a mixing bowl. Add oil, salt and pepper. Toss vegetables to evenly coat; then spread onto a large baking sheet. Bake 45 minutes, tossing vegetables every 20 minutes.
In a mixing bowl, whisk together all dressing ingredients.
To assemble: On a large platter, lay down couscous first. If couscous seems dry or stuck together, drizzle in some olive oil and mix before placing on the platter. Add arugula.
Arrange roasted vegetables over arugula. Top with some of the dressing, or set the dressing aside, allowing people to add it to their liking.
Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. See more of her creations at dishitgirl.com.
Calories: 189kcal | Carbohydrates: 22g | Fat: 10g | Sodium: 433mg | Fiber: 3g | Sugar: 5g