Warm Orzo Salad with Beets & Greens

Serves 6, as a side dish

  • 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

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.

Many thanks to Keeshi + Photo and Twisted String for their photography contributions