Roasted Beets with Fennel-Hazelnut Pesto and Couscous

by Angela Trentadue

This is a beautiful summer dish with delicate flavors and a wonderful mix of cold cucumbers and roasted beets. Try to mix the beets in just before serving to keep their color from bleeding out.

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

1. Pluck the green fronds and most tender stems from 2 bulbs of freshly harvested fennel, about 2 cups worth.
2. 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.
3. 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.

Prepare Beets

1. Trim greens and clean beets. Save greens for another dish. Slice each beet in half, lengthwise, toss with olive oil, salt and pepper.
2. 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

1. 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.
2. When couscous has absorbed all the water, fluff with a fork and stir in pesto.
3. Meanwhile, cut cucumber into 1/4″ dice and slice scallions into thin rounds.
4. Combine beets, cucumber and scallions with the couscous and mix gently to evenly incorporate all ingredients.
5. Crumble chevre over the top and serve.