Warm Beet And Orzo Salad

1. 1

   Beetroots; washed and wrapped in aluminum foil and roasted for 60-70 minutes at 350 F.

2. 2

   Wearing glows peel and dice beets.

3. 3

   In the bowl of a high-speed blender add roasted beets, lemon juice, 1/2 tsp salt, 5-6tbsp water and blend until you have a very smooth puree. You will need only 2 tbsp, rest you can freeze in ice cube tray for next time.

4. 4

   Bring a large pot of salted water to a boil. Add the orzo and cook following the package instruction.

5. 5

   When orzo is cooked drain and rinse with hot water; toss with the 2 tbsp red beet pure.

6. 6

   Cut beet greens into 1/3 -inch-wide strips (other greens will work too).

7. 7

   Meanwhile, heat a saucepan with 2 tbsp coconut oil; when hot add garlic, ginger and preserved lemon. Sate for a minute, add beet greens and 1/4 cup water, 1/2 tsp salt and black pepper; cook 3-4 minutes until the greens are wilted.

8. 8

   Mix with orzo and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.