Beetroots; washed and wrapped in aluminum foil and roasted for 60-70 minutes at 350 F.
Wearing glows peel and dice beets.
In the bowl of a high-speed blender add roasted beets, lemon juice, ½ tsp salt, 5-6tbsp water and blend until you have a very smooth puree. You will need only 2 tbsp, rest you can freeze in ice cube tray for next time.
Bring a large pot of salted water to a boil. Add the orzo and cook following the package instruction.
When orzo is cooked drain and rinse with hot water; toss with the 2 tbsp red beet pure.
Cut beet greens into 1/3 -inch-wide strips (other greens will work too).
Meanwhile, heat a saucepan with 2 tbsp coconut oil; when hot add garlic, ginger and preserved lemon. Sate for a minute, add beet greens and ¼ cup water, ½ tsp salt and black pepper; cook 3-4 minutes until the greens are wilted.