The Pioneer Woman Tasty Kitchen
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Warm Orzo Salad with Beets and Greens

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I harvested the beets from our garden this week, with a mission to come up with something to do with them that could also use up the greens. This is what I came up with.
I was very pleased with the results…the bitter greens, the sweet beets, some salty feta…it was delicious. I especially loved the colors in this salad. It’s like Fall on a plate.

Ingredients

  • ¼ cups Pine Nuts
  • ¾ pounds Beets, With Greens Attached
  • 2 Tablespoons Extra Virgin Olive Oil
  • ½ whole Medium Red Onion, Thinly Sliced
  • 2 cloves Garlic, Minced
  • 8 ounces, weight Orzo Pasta
  • 3 ounces, weight Feta Cheese, Crumbled
  • ½ teaspoons Kosher Salt, Or To Taste
  • ¼ teaspoons Freshly Ground Black Pepper, Or To Taste

Preparation

Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl. Set aside.

Peel the beets and slice them into bite-sized pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit.

Heat the olive oil in a skillet over medium heat. Add the sliced red onion and garlic. Cook until the onions are tender and golden brown, about 10 minutes. Reduce the heat to medium low and add the beet greens. Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes.

Meanwhile, cook the beets in a pot of boiling salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon and set aside. Return the water to a boil and add the pasta. Cook, according to the package instructions, until al dente and then drain.

Add the orzo to a bowl, along with the beets, pine nuts, beet greens and crumbled feta. Toss, season with salt and pepper to taste and serve.

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Profile photo of Suzi

Suzi on 4.23.2011

We had no idea how to use our beets from our CSA, and this fit the bill! I would suggest starting the water boiling and prepping the beets first (we had to wait on them for a bit), but everything else worked well. We did substitute walnuts since we had them, added some olives and gave it a squeeze of lemon juice to brighten it up. It made an excellent main dish, and we wouldn’t hesitate to make it again! Thanks!

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