Description
A vibrant salad featuring tender orzo, sweet roasted beets, and fresh greens, dressed in a tangy balsamic 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.
- Prepare the beets and greens: In a large mixing bowl, combine roasted beets and fresh greens.
- Whisk the dressing: In a small bowl, mix olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk until smooth.
- Combine the salad: Gently add the cooked orzo to the bowl with beets and greens. Pour the dressing over and toss gently.
- Serve warm: Plate the salad and top with optional feta or nuts for added flavor and texture.
Notes
Make-ahead tips: Roast beets and prepare dressing the day before. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: orzo salad, beets, greens, vegetarian, healthy salad