Jonesinforfood


Autumn Dinner
September 17, 2008, 12:21 am
Filed under: Uncategorized

I love autumn and all the foods that come with it.  I just couldn’t wait to start baking some great sweet potatoes and digging in to some of the flavors of Fall.  So, although it was 80 degrees and sunny here today, which was more suitable for a barbecue than baking, I got started anyway.

I made up today’s dinner as I went, but the end result was scrumptious, so here it is. 

Beet and Sweet Potato Israeli Couscous

2 medium sweet potates

3 small beets

1/2 small onion

Israeli Couscous

Olive Oil

Crumbled Chevre

Balsamic Vinegar

White Balsamic Vinegar

Honey

Herbs de Provence

 

Dice beets in cubes and toss with small amount of olive oil.  Bake in 350 degree oven until softened, but still slightly firm.  Dice sweet potatos to same size as beets, toss in olive oil, and bake in separate dish from beets.

Dice onion and saute in olive oil in sauce pan until tender.  Add 1 cup Israeli couscous and saute until lightly browned.  Add 2 1/4 cups water and bring to a boil.  Once boiling, cover and turn heat to low.  Simmer until water has been absorbed.  (for added flavor, use vegetable broth instead of water).

For vinaigrette, whisk together 2 T olive oil, 2 T balsamic vinegar, 1 T white balsamic vinegar, 1 t Herbs de Provence, and 1 t honey.  Drizzle a small amount over the sweet potato, which will help them crisp slightly while baking.  Reserve the rest to dress the couscous.

Once the sweet potatoes and the beets are done, remove from oven and toss lightly with the couscous.  Add toasted almonds or walnuts for added crunch if you’d like.  Drizzle with dressing and toss lightly again.  Serve topped with crumbled goat cheese.

The only bummer is that the beets turned everything pinkish, but it didn’t matter.   It was super tasty and packed with vitamins and minerals from the beets and the sweet potatoes.  Yum~

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