Sometimes when you make a dish you need to take a bit of a risk. That’s what I did at the weekend when I came to make lunch. I went out on a limb and put chocolate in a salad.
This month’s We Should Cocoa challenge - Choclette from Choclogblog’s excellent challenge, hosted by Linzi over at Lancashire Food for January - was to cook with something new. Something you have never combined with chocolate. In my case - somewhat surprisingly - my ingredient is beetroot.
I’ve a bit of a thing against vegetables in sweet/baked goods - with the notable exception of carrot cake, which is incredible - for no good reason. I just find it a bit weird. Which is why when I saw some beetroots and decided that they’d go well with my chocolate for this challenge I opted to go savoury.
Having eaten it in the flat at lunchtime on Sunday and then again in the office the next day I’m well aware of the range of reactions this dish creates - some were just blinking faces of disbelief, others were “I’m sorry, what?” style approaches and then a couple of “Oh! That sounds delicious!” - but I really think it works. Possibly against the odds, but beetroot, feta and dark chocolate with a little bit of parsley and balsamic vinegar make for quite a more-ish combination.
If I had to guess it’s to do with the slight sweetness in the beetroot and chocolate, the saltiness of the feta and the acidity from the balsamic vinegar that pull together to give this ‘salad’ such a round and bold flavour. I’m not sure it would work so well on its own, but with the couscous (long may my love affair with it go on) and all slightly warmed, it brings a very pleasant smile to your face - even if your head is still a little confused.
Beetroot, Feta and Chocolate Couscous Salad
This recipe doesn’t derive from any published work. It’s an original from The Usual Saucepans, based on a hunch and things that I like to eat. I used vacuum packed beetroots because I was short on time, but feel free to start from scratch yourself. Also, only use good dark chocolate, you don’t need very much and you don’t want it to taste of nasty chocolate. It serves 4 for a light lunch.
Ingredients
1 pack of fresh beetroots (usually 4)
120g couscous
250g (1 pack) of feta cheese
50g dark chocolate
1 tbsp balsamic vinegar
1.5 tbsp olive oil
1.5 tbsp finely chopped fresh parsley
Directions
Boil the kettle (with some water in it - I find this usually helps), then pour over the couscous in a bowl, so that it is just covered. Cover and leave to one side to absorb.
Slice up your beetroots into thin ribbons - I stood it on it on its end sliced four times across the width, turned it 90 degrees and sliced four times again (yes, 16 strips per beetroot) - and crumble up the feta (I cut it into little blocks with a knife, it’s less messy). Finely chop your parley.
In a medium sized bowl pour in the oil, whisk together the oil and vinegar, then add in the parsley, feta and beetroot. Using a really fine grater, grate your dark chocolate over the top, then mix gently using a fork.
Turn your couscous out on to a large plate and spread it out slightly; spoon the salad mixture on top. Interestingly this dish is delicious both at room temperature and slightly heated up (not piping hot though - that would be grim).
Wow what an interesting recipe, thanks for taking part in We should cocoa
Ha ha! You don’t sound convinced. It’s good, I promise (well, I liked it)
I’m intrigued! I made a chocolate cake once that had fresh beetroot in it. I wasn’t sure what to expect, but it added a really subtle slight earthiness to the flavour – it turned out to be a good combination. Wouldn’t have thought to take it in a savoury direction though.
Oh that sounds good! I know, savoury isn’t the first way I would have gone either, but it worked out well. Seems to be quite controversial though…
Sounds really good; I can imagine the flavours work really well together. Not a huge fan of beetroot though so I might try and find a substitute before I give it a go.
They do! Although I’m still slightly surprised by how well. Hmmm, not sure of a replacement, maybe some sort of roast squash?
Oh yeah that might work! I’ll let you know how it goes.
Just made it - bit weird to begin with, then started to really enjoy it. The chocolate and beetroot really go together well, nicely complimented by cous cous and parsley. I couldn’t help but add seasoning with all that cous cous. I’m not sure about the feta - wonder if Parmesan would jar a little less and let the two main flavours come out? I think I would do chocolate shavings rather than grating as it could taste a little powdery. Nice dish - I’ll deffo be making it again!
Glad you enjoyed it in the end! Parmesan and shavings might be a good shout - It’s a recipe at the start of its journey. Glad there’s someone else now who knows how good it is!
Oh yes, that sounds delicious Craig. I made some chocolate balsamic a while ago and it’s great drizzled over all sorts of savoury dishes, but especially salads. Thanks for entering this into WSC.
Oh, I like the idea of chocolate balsamic! Glad to add someone else to the list of people who doesn’t think I’m crazy for making it.
See, I’m totally on board with the sweet/savoury combination, having discovered the chips/chocolate icing combination in first year of uni – a gourmet classic, right?! It’s beetroot I have a problem with. Looks like an amazing idea though – might give it a try and challenge my tastebuds with something a bit scary!
I know - it’s definitely the way forward. Why just have sweetness for dessert? Chips and chocolate icing though? Might have to take your word for it… Hmm, I’ve never tried it, but it might work if you sub out the beetroot for sweet potato or butternut squash.