warm beet and orzo salad with some of my favorite accoutrements

beets are an underutilized ingredient, in my opinion. so here’s to beets and pairing them with something salty (feta), something creamy (orzo), something bitter (beet greens), and something crunchy (pine nuts).

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this recipe is adapted from food52.

makes 3 main dish servings, 6 side dish servings

  • 3 large beets with beet greens, cleaned and peeled and greens chopped
  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 1 medium sized red onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup uncooked orzo
  • 4 ounces feta cheese
  • salt and pepper to taste

boil water in a medium pot. once boiling, add beets. cook for about 15-20 minutes, until tender. meanwhile, cook orzo following instructions on packaging.

in a medium sized pan heat olive oil and roast pine nuts for about 5 minutes. transfer pine nuts to a bowl and add onions and garlic to pan. cook until they start to brown. add in beet greens and cover for about 5 minutes.

once beets are tender, remove from pot and chop into medium sized pieces. add to beet green mixture and toss around to coat. yes, everything will be very very red. salt and pepper the vegetables to taste.

transfer orzo and vegetable mixture to bowl with pine nuts. mix well. lastly, stir in feta. serve warm as a main dish or a side. or, eat as cold leftovers for lunch (that’s my plan for tomorrow).

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