Mediterranean Couscous*****, I love this stuff! The Israeli couscous (cooked in chicken broth and lemon juice) has a little bit of a creamy texture, mixed with the crunch of the nuts (I used cashews), and the sweetness of dried fruit and fresh herbs! So good!
Preheat oven to 400 degrees. Place beets on a piece of parchment paper-lined aluminum foil. Sprinkle with salt and pepper. Fold foil and parchment up to enclose beets. Place on a small baking sheet and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. I recommend at this point putting on a rubber glove – cut off top and bottom of beets and you can easily peel off the skin; roughly chop them into bite sized pieces.
Fill a large salad bowl with spinach leaves and top with roasted beets, broccoli, and feta cheese. Drizzle the salad with vinaigrette (I used rice vinegar and EVOO).I forgot to take a photo until I was already about half way through :0)