This is my favorite thing I've made yet. Big statement right there. I used to think that I didn't like beets, but pairing them with strong cheese has totally changed my mind. They're pretty easy to cook, though, but to cut down on time, you can definitely substitute canned beets.
Ingredients:
1 cup Orzo
3 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar
3 small Beets, cooked and chopped
1/2 cup Feta, crumbled
1/2 cup Walnuts
3/4 cup Arugula, chopped
Salt + Pepper, to taste.
Beets are a little scary looking. Sort of like shrunken heads. If you're buying them fresh, they're supposed to be rock hard, so look for that. And careful - they stain everything bright red.
1. Bring a pot of water to a boil and add orzo. Cook for 10 minutes (or to taste), drain, and set aside.
2. In a small bowl, whisk together olive oil and balsamic. Set aside.
3. Cover beets with water in a small pot and bring to a boil. Cover and simmer until the beets are cooked, so that you can easily slip a knife into one and pull it out. Drain the pot, peel the beets, and chop.
The skin comes off so easily at this point - super simple.
4. Chop arugula and combine orzo, beets, arugula, walnuts, feta and the vinaigrette in a large bowl. Add salt + pepper to taste.
Don't be alarmed that the beets turn everything bright red.
Serve at room temperature.
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