Description
A comforting and vibrant salad that combines roasted beets, creamy orzo, and fresh greens, drizzled with a luscious vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium beets, roasted and diced
- 4 cups fresh greens (spinach, arugula, or kale)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional toppings: feta cheese, nuts, or seeds
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the beets and greens: In a large mixing bowl, add the roasted and diced beets along with your choice of fresh greens.
- Whisk the dressing: In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk until emulsified and creamy.
- Combine the salad: Add the cooked orzo to the bowl with the beets and greens. Pour the dressing over the mixture and gently toss with tongs until everything is evenly coated.
- Serve warm: Dish up your salad, beautifully topped with crumbled feta or a sprinkle of nuts and seeds for added crunch.
Notes
Make beet preparation easier by roasting them in advance and storing them in the fridge. Customize with other vegetables or enjoy as a cold salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: orzo salad, roasted beets, healthy salad, vegetarian recipe, Mediterranean recipes