2 cups cooked Israeli couscous
2 medium beets, roasted*
2 tablespoons chopped parsley, divided
2 tablespoons fresh dill, chopped, divided
1/4 cup toasted walnuts, roughly chopped
2 ounces goat cheese, crumbled
salt and fresh cracked black pepper
1/2 cup orange juice
1 lemon, zested and juiced
1 large clove garlic
1 1/2 tablespoon Dijon mustard
1/4 cup honey
1/2 cup avocado oil
Make the vinaigrette by combining orange and lemon juice, lemon zest, garlic, mustard, and honey in a blender or food process and blend well. Slowly drizzle in oil on the lowest speed until the mixture emulsifies and is pale yellow in color. Reserve.
Chop roasted beets into bite size chunks and place in a medium bowl. Toss with 1/4 cup citrus vinaigrette, set aside.
In a large bowl toss couscous with 1/4 cup citrus vinaigrette, 1 tablespoon each dill and parsley. Season with salt and pepper to taste. Set aside.
To serve line a serving plater or bowl with washed dried leaves from the beets, or any large leaf lettuce.
Place couscous herb mixture on top of leaves. Top with beets using a slotted spoon. Sprinkle goat cheese and walnuts over beets, then garnish with remaining dill and parsley. Pass the remains citrus dressing.
*To roast the beets, wash and snipe off leaves, leaving about two inches of stem, leaving the tap root intact. Line a baking sheet with tin foil. Use a piece large enough to wrap over the beets to form a packet. Roast in a 400F oven until they are easily pierced, about 1 hour.
Remove from oven and let cool. When they are cool enough to handle, the skins will slip off.