Description
A delightful warm salad combining orzo pasta, roasted beets, and mixed greens, topped with feta cheese and walnuts.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium roasted beets, diced
- 2 cups of mixed greens (arugula, spinach, and kale)
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted, chopped walnuts
- 1/4 cup thinly sliced red onion
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Cook orzo pasta following the package directions. Drain and rinse with cold water to halt cooking, then set aside.
- Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and roast for 45-60 minutes until tender. Allow them to cool, then peel and dice.
- In a large bowl, mix the orzo, roasted beets, mixed greens, feta cheese, walnuts, and red onion.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad and gently toss to combine.
- Serve the salad warm or at room temperature, garnishing with fresh parsley.
Notes
- This salad can be served warm or at room temperature.
- You can substitute feta cheese with goat cheese for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg