Golden beet salad with apricot vinaigrette

Delight in the flavors of a golden beet salad drizzled with a tangy apricot vinaigrette. A harmonious blend of savory and sweet notes in each bite.

Ingredients:

• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 1 ½ teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 ¼ cups water
• 1 cup whole-wheat couscous
• 1 (430g) can black beans, rinsed and drained
• 2 cups coarsely shredded fresh spinach
• 1 medium red bell pepper, seeded and coarsely chopped
• 1 medium mango, peeled, seeded, and chopped
• ¼ cup thinly sliced scallions

Instructions:

1. Prepare the dressing by mixing cilantro, lime juice, oil, ginger, salt, and cayenne pepper together. Keep it aside.
2. Boil 1 1/4 cups of water in a medium saucepan. Turn off the heat. Mix in couscous; cover and let it sit for 5 minutes. Fluff it with a fork. Let it rest at room temperature for approximately 10 minutes or until it cools down.
3. Combine beans, spinach, bell pepper, mango, and scallions in a large bowl. Add couscous and the prepared dressing. Toss gently to coat. Serve immediately or cover with plastic wrap or foil and refrigerate for up to 24 hours.

Summary:

• Calories: 672 kcal
• Fat: 55 g
• Protein: 3 g
• Carbs: 46 g
• Potassium: 890 mg
• Magnesium: 35 mg