Start by bringing a pot of water to a boil. Carefully add the medium beetroot and cook for about 20 minutes, or until it is tender when pierced with a fork. Once cooked, remove the beetroot from the pot and let it cool before peeling and cubing it into bite-sized pieces, setting it aside.

In a dry skillet over medium heat, add the couscous and toast it for approximately 5 minutes, stirring frequently until it becomes lightly golden and aromatic.

In a large mixing bowl, combine the cubed beetroot, toasted couscous, blanched green peas, and freshly chopped mint. Gently fold the ingredients together.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

Drizzle the dressing over the salad mixture and use a gentle hand to toss everything together.

If you're using goat cheese, crumble it over the salad just before serving. Serve immediately at room temperature or refrigerate for 15 minutes.