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Author Notes: I am a big fan of beets from top to bottom, in any shape, form or color; from raw to cooked, roasted or pickled. —anka
Serves 4-5 sides
- 1 cup orzo
- 4 medium red beets with greens
- 2 tablespoons coconut oil
- 1 teaspoon garlic, grated (1 large clove)
- 1 teaspoon grated ginger
- 2 teaspoons finely chopped preserved lemon peel (from about 1/3 preserved lemon)
- 3 tablespoons lemon juice
- Sea salt
- Freshly ground black pepper
- Beet roots; 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 pure. 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 (another greens will work too).
- Meanwhile heat a sauce pan with 2 tbsp coconut oil; when hot add garlic, ginger and preserved lemon. Sate for minute, add beet greens and ¼ cup water, ½ tsp salt and black pepper; cook 3-4 minutes until the greens are wilted.
- Mix with orzo and serve.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall