A delightful salad combining the nutty flavor of brown butter with the freshness of orange and cauliflower couscous, complemented by beets, almonds, and goat cheese.
Place the beets in a medium saucepan and add enough water to cover them. Add a splash of vinegar to prevent the color from bleeding.
Bring the water to a boil over high heat, then reduce to a simmer and cook uncovered for 30 to 45 minutes until the beets are tender.
Drain the beets and let them cool until you can handle them.
Cut the beets into wedges, about 8 per beet, and set aside.
In a small food processor, pulse the cauliflower until it reaches a rice-like consistency. Set aside.
Combine vegetable stock and orange juice in a small saucepan and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and keep warm.
In a medium saucepan with a light-colored bottom, melt the butter over medium heat, swirling the pan frequently to ensure even cooking.
Continue cooking the butter until it turns a nutty brown color, then remove from heat.
Mix the cauliflower couscous with the brown butter, lemon juice, salt, and cracked black pepper.
Serve the cauliflower couscous topped with orange segments, toasted almonds, crumbled goat cheese, and fresh mint leaves.
Enjoy your salad as a delightful side dish, perfect for any occasion.
