Beets have a property that increases the amount of hemoglobin in the blood. This makes them valuable medicinally.
To get the most out of beets, cook them right and serve with complementary foods.
In this beet salad, neither the orzo or beet play a starring role. Insteand, the starch and the vegetable blend to become a light, satisfying salad.
Serve it with dinner, for a light lunch, or a snack. It tastes good warm, at room temperature, or cool. Make enough, it goes fast!
A longer version of this recipe can be found on food52.com.
Yield: 4 servings
2 pounds beets, boiled or roasted, outside skin peeled, and cut into bite-sized pieces
beet leaves, rinsed, center stem removed, and chopped
1 medium onion, sliced thin
2 cloves garlic, chopped
8 oz orzo pasta
4 oz. feta cheese
2 T Olive oil
¼ cup chopped almonds or walnuts (optional)
1. Boil method: place beets in water, boil then simmer, covered, until easily pierced with a fork, about 1/2 hour.
2. While the beets are cooking, saute the onion and garlic in a heated, oiled pan until golden, then add the beet greens. Add a dash of water if you need to keep the vegetables from sticking to the pan. Put in large bowl and cover to keep warm.
3. When the beets are cooked, pluck the beets out of the water, preserving the cooking water for the orzo. Let beets cool then slip the skin off with a light squeeze and add to the bowl. Bring the water to a boil and cook the orzo, which will turn pink, about 8 minutes, taste to be certain. Strain, add to the bowl, crumble the feta in, and mix well.
Dont’ be intimidated by all the steps- it’s confusing but be methodical, it’s worth it. We’d love your feedback or questions or comments.
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