RE: Cook with Us #6 - Roasted garlic, pumpkin and beetroot salad with couscous and honey mustard dressing.

[offoodandart]

I totally understand about the 'bleeding'. This reminds me of a beetroot plate I put together for Steemit Iron Chef last year. I used molecular gastronomy to encapsulate beetroot juice. However, one should pop the whole thing in the mouth otherwise, as you know, it will be all over the place. Here's my post in case you're interested in checking it out: Beetroot Tart with Beetroot Sphere, Beetroot Logs and Goat Cheese.