Roasted Beet And Couscous Salad - cooking recipe

Ingredients

2 cups cooked israeli couscous
1 cup roasted golden beets, cubed
1 cup Baby Spinach
1 cup arugula
1/2 cup goat cheese, crumbles
5 tablespoons lemon-honey vinaigrette

Preparation

Toss couscous, beets, and greens with vinaigrette in a large bowl.
Let sit for one hour refrigerated or overnight.
Fold in goat cheese crumbles.