beets are an underutilized ingredient, in my opinion.

warm beet and orzo salad with some of my favorite accoutrements | things i made today

so here’s to beets and pairing them with something salty (feta), something creamy (orzo), something bitter (arugula), and something crunchy (pine nuts).

warm beet and orzo salad with some of my favorite accoutrements | things i made today

so tasty.

warm beet and orzo salad with some of my favorite accoutrements | things i made today

Warm Beet and Orzo Salad with Some of my Favorite Accoutrements
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 3 large beets cleaned and peeled
  • ¼ 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
  • 2 large handfuls arugula
  • salt and pepper to taste
Instructions
  1. Boil water in a medium pot. Once boiling, add beets. Cook for about 20-25 minutes, until tender.
  2. Meanwhile, cook orzo following instructions on packaging.
  3. In a medium sized pan heat olive oil and roast pine nuts for about 5 minutes. Transfer pine nuts to a large bowl.
  4. To the pan, add onions and garlic. Cook until they start to brown. Transfer to bowl with pine nuts.
  5. Once beets are tender, drain and chop into medium sized slices. Add beets to bowl with onions and pine nuts.
  6. Stir in cooked orzo, feta, and arugula. Toss well and add salt and pepper to taste.
  7. Serve warm or eat as cold leftovers for lunch (that’s my plan for tomorrow).

recipe adapted from food52

recipe rephotographed April 2014.

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