- 3/4 pounds beets, with greens attached
- 1/4 cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 1/2 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces whole wheat orzo pasta
- 3 ounces feta cheese, crumbled
- sea salt & freshly ground pepper
Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Add almonds.
Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.
This recipe serves 6 and is a great leftover salad for lunch the next day.
For a cliff note version – you can use pre packaged organic beets and arugula as your green. shh…don’t tell anyone I said that. 🙂.