Warm beet and orzo salad

May  8, 2016
0 Ratings
Photo by anka
  • Serves 4-5 sides
Author Notes

I am a big fan of beets from top to bottom, in any shape, form or colour; from raw to cooked, roasted or pickled. —anka

What You'll Need
  • 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
  • Water
  1. Beetroots; washed and wrapped in aluminum foil and roasted for 60-70 minutes at 350 F.
  2. Wearing glows peel and dice beets.
  3. 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.
  4. Bring a large pot of salted water to a boil. Add the orzo and cook following the package instruction.
  5. When orzo is cooked drain and rinse with hot water; toss with the 2 tbsp red beet pure.
  6. Cut beet greens into 1/3 -inch-wide strips (other greens will work too).
  7. 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.
  8. Mix with orzo and serve.

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