Fall
Warm Orzo Salad with Beets &Â Greens
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30 Reviews
Cookingcarefully
August 16, 2022
Beets are delicious, but tricky. No pink pasta for me. Thanks, but no thanks. Beets are much prettier with black lentils. Would love to see a caviar lentil and beet recipe—hard pass on the pink foods.
Cookie
November 11, 2022
My family and guests (and me) love the pink tint and bright taste to this recipe. I used chard, because there were not enough beet greens, and substituted chopped raw pistachio for the pine nuts. This will become a regular side. Great recipe.
NXL
November 8, 2021
The flavors of this dish are great. I love the simplicity. The pasta turned more of an orange for me, possibly because I included the chopped stems when cooking the beets. The dish was a little dry at the end, so I added a bit more olive oil.
emmathecupcake
September 10, 2020
Amazing dish! Both beautiful and delicious! I replaced the beet greens (which I didn't have) with baby spinach and it worked fabulously! Also, used goat's cheese feta which was great!! Cannot wait to make again!
Shannon R.
October 26, 2015
This was SO good! I used kale to replace beet greens ( beets came "de-greened). Perfect for a fall dinner- thank you!
vickiflan
January 17, 2014
loved this dish! we made it tonight but i didn't have orzo so i used farro and arugula because my beets didn't have the greens attached. yum. we will make it again it turned or great! thanks.
raisa W.
January 14, 2014
Great meal. I used goat cheese instead of feta (what was in the fridge) and we loved it.
vivavo
February 8, 2013
Oh my is this good! I love all the different textures and flavors. It's so good cold and warm. It's in the rotation now!
mindia
January 11, 2012
Made this as a main course and really enjoyed the flavor combinations. I used whole wheat orzo, and also roasted the beets rather than boiling them. (The orzo still got the characteristic staining once the beets were mixed with the pasta, in case one chooses to roast and forgo the pink-tinged boiling water.) Thanks for the yum!
tail.feathers
August 26, 2011
Loved this! I jumped the gun and started roasting my beets before reading the boiling instruction. No biggie - I just diced and added at the end. So delish!
Melissa W.
August 3, 2011
I had this the next day at a friends cold out of the fridge and it was amazing! The sweet flavor of the beets and the feta were great together. I cant wait to make this for my family.
lamingtonsandlasagna
July 14, 2011
Loved this recipe! Threw in some asparagus with the greens and it worked well. Thanks parsley thief!
Blissful B.
June 18, 2011
I made this tonight. It's the perfect blend of colors, textures & tastes. Sweet beets, bitter greens, salty feta, caramelized onions, toasty nuts, smooth pink pasta....beautiful & delicious! I agree with fuhsi that the amounts are chosen perfectly. Often I want to increase/decrease something in a recipe, but not here. The only substitutions I made were almonds for the pine nuts & israeli couscous for the orzo (because that's what I had in my cupboards.) Thanks for a wonderful recipe. It's a keeper!
xMarcus
April 7, 2011
This was great - beautiful and delicious.. We had it as a main course (served 2-3).
fuhsi
April 2, 2011
I've made this recipe several times, and am right now making it again. The second time I strayed from the recipe, increasing the beets:orzo ratio, but have reversed back to being true to stated amounts, because the texture as is cannot be surpassed.
EmilyNunn
December 15, 2010
This looks so beautiful, and, as described, has given me a mean hankering for beets. Will make this soon. Congrats!
allie
December 15, 2010
This is why I love food52 -- I'd never think to make something like this; it's seasonal, easy and interesting. Thank you!
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