Friday, June 20, 2014

Steak & Beet Salad with Goat Cheese and Couscous






Sometimes a delicious recipe can be created by sheer 'happenstance', in other words — leftovers. When all of the ingredients are sensational, the combined results can only be equally wonderful. Having hosted a dinner party over the weekend with Grilled Rib-Eye Steak, Curried Couscous and fresh roasted beets for an Arugula and Chickpea Salad with Goat Cheese, there was just a smidgen of everything left the following day. In the spirit of Erma Bombeck, 'when life gives you leftovers, make a salad,' which is exactly what we did, with yummy results. 




Sliced Steak & Beet Salad with Arugula, Goat Cheese and Couscous
Serves 2

1 bunch wild arugula
1/4 cup herbed goat cheese
1/2 cup canned chickpeas, rinsed and drained
1 roasted beet, sliced into eighths
2 scallions, trimmed and finely sliced
1/4 lb cooked steak, thinly sliced
2 cups curried couscous
1/4 cup vinaigrette


To serve, arrange wild arugula in two dinner bowls and top with vinaigrette, followed by sliced steak, scallions, chickpeas, roasted beets, curried couscous and crumbled goat cheese.