Warm Orzo Salad With Beets Greens Recipes

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WARM ORZO SALAD WITH BEETS & GREENS



WARM ORZO SALAD WITH BEETS & GREENS image

Categories     Salad     Vegetable     Vegetarian     Dinner

Number Of Ingredients 8

3/4 pounds beets with greens
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper

Steps:

  • 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 & transfer to a bowl. Set aside. Peel the beets & slice them into bite-sized pieces. Remove the stems from the beet greens & 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 & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve. http://www.theparsleythief.com/2010/09/warm-orzo-salad-with-beets-greens.html

WARM ORZO SALAD



Warm Orzo Salad image

Make and share this Warm Orzo Salad recipe from Food.com.

Provided by JackieOhNo

Categories     Greek

Time 16m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, peeled
1/2 red onion, chopped
1 medium zucchini, chopped
2 fresh tomatoes, chopped
6 ounces crumbled feta cheese
2/3 cup balsamic vinaigrette
2 cups baby arugula
1 1/2 cups orzo pasta, uncooked

Steps:

  • Cook pasta according to package directions; drain. Heat oil in medium skillet over medium heat. Add onion, garlic and zucchini, cook stirring 2 minutes. Add tomatoes and arugula; cook 2 minutes more.
  • In large bowl, combine orzo, vegetable mixture and feta. Pour balsamic vinaigrette over pasta and toss gently.

Nutrition Facts : Calories 293.8, Fat 11.7, SaturatedFat 5.3, Cholesterol 26.8, Sodium 345, Carbohydrate 36.6, Fiber 2.4, Sugar 4.2, Protein 10.8

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