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Warm Orzo Salad with Beets and Greens Recipe


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     Warm Orzo Salad with Beets and Greens

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

1/4 cup pine nuts
12 ounces medium beads with greens attached
1/2 medium red onion thinly sliced
2 garlic cloves minced
8 ounces orzo
3 ounces feta cheese crumbled
Freshly ground pepper and kosher salt

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.

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