Toast pine nuts in a dry skillet over medium heat until they
begin to brown. Remove from heat and transfer to a bowl too
cool. Remove the beet greens and reserve. Peel the beats and
chop them into bite-size pieces. Remove the stems from the
beet greens and slice the leaves into strips. Wash the greens
thoroughly and remove any grit. Heat the olive oil in a large
skillet over medium heat. Add the red onion and garlic and
cook until onion is tender and golden brown about 10 minutes.
Reduce the heat to medium low and add the beet greens.
Cover and cook tossing occasionally until the greens are
wilted about five minutes. Cook the beets in a pot of boiling
salted water until tender about 10 to 12 minutes. Remove the
beets from the pot using a slotted spoon and set aside saving
the water.
Return the water to a boil and add the pasta cook until al
dente. Then drain. Transfer the orzo to a bowl, at the beets,
pinenuts, beet greens, and crumbled feta and toss. Season
with salt and pepper to taste.
Originally Submitted
9/1/2015
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