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
Ingredients
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1 cup
orzo
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4
medium red beets with greens
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2 tablespoons
coconut oil
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1 teaspoon
garlic, grated (1 large clove)
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1 teaspoon
grated ginger
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2 teaspoons
finely chopped preserved lemon peel (from about 1/3 preserved lemon)
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3 tablespoons
lemon juice
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Sea salt
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Freshly ground black pepper
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Water
Directions
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Beetroots; washed and wrapped in aluminum foil and roasted for 60-70 minutes at 350 F.
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Wearing glows peel and dice beets.
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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.
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Bring a large pot of salted water to a boil. Add the orzo and cook following the package instruction.
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When orzo is cooked drain and rinse with hot water; toss with the 2 tbsp red beet pure.
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Cut beet greens into 1/3 -inch-wide strips (other greens will work too).
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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.
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Mix with orzo and serve.
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