Beet and Blue Cheese Orzo Salad is a light, healthy and delicious summer salad. Filled with refreshing and delicious flavors like summer beets, blue cheese, caramelized onions and lemon.
Oh those summer beets, so beautiful, easy to grow and so darn good for us, but…. but, there is alway s a but when you mention beets, you know what I mean.
What is it with people and their problems with beets? The faces they make, the noises they make, the physical eye rolling when I mention beets. Well, those people I speak of are the ones that live here with me. Not saying names or anything.
Geesh, it is hard for a girl who loves to grow and eat beets, to actually make recipes with them in her own home. What is a girl to do?
I will tell you what she does, she make up recipes that she can enjoy all on her own, and any leftovers the next day for lunch, and enjoy every single bite.
This recipe is so fresh, and loaded with healthy goodness. I use the whole beet in this recipe, greens and root. Tossing the greens and root in with orzo pasta and topping it all off with blue cheese and a light simple lemon vinaigrette. Making a quick summer salad or delicious side dish to enjoy along side your favorite BBQ.
Do you embrace the lovely beet? If so how do you like to enjoy them?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Tip: Beet greens have more nutritional value than the actual root does. Remember to keep them in the fridge and dice them up to toss in your salads or smoothies.
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- 4 medium sized beets, with green tops
- 1 cup orzo pasta
- Salad:
- 1/4 cup pine nuts
- 1 tablespoon coconut oil
- 1/2 medium red onion, thinly sliced
- 1 cloves garlic, minced {generous tablespoon minced}
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Vinaigrette:
- 2 tablespoons lemon zest
- 4 tablespoons extra virgin olive oil
- 2 teaspoons of lemon zest
- Topping:
- 3 ounces blue cheese, crumbled
- Remove green tops from beets and wash greens thoroughly in cold water.
- Remove stems so that only leaves remain, slice into slivers. You should have about 1 cup loosely packed. {you will most likely not use all your leaves}. Set aside.
- Trim the tops and roots off your beets and peel. Cut into 1/4” slices and cut slices into quarters. Set aside.
- Heat 2 cups of water to a boil in a medium saucepan. Once water is starting to boil, add peeled and sliced beets and cook for 8 minutes. Remove from water with a slotted spoon and place in a large serving bowl.
- Add orzo to boiling water you just removed beets from and cook according to package directions. Once all dente, drain, rinse and toss in bowl with beets
- In a medium saucepan heat over medium heat and add pine nuts, toast evenly on both sides. About 3-4 minutes. Remove and set aside in small bowl.
- Add coconut oil to pan and heat to medium. Add red onion and garlic, stirring occasionally so that you do not burn garlic. Sprinkle in salt and pepper and cook about 4-5 minutes.
- Add beet greens and toss to coat. Cover pan and cook until wilted about 3-4 minutes.
- Add beet green mix to beets and orzo.
- Toss in vinaigrette and top with blue cheese.
- Serve and Enjoy.
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We’re not a beet or blue cheese family either, but I think they could take on a different persona when combined with the orzo and pine nuts. It sounds great to me!
If your not a blue cheese fan, try it with feta??
I can’t wait to make this. Thank you.
Your welcome, let me know what you think..
Big thumbs up from someone who loves Beets more than a sane person should! Thanks for such diverse recipes x
I embrace the lovely beet, Amy. But alas. Also alone. Such a gorgeous recipe and maybe I am happy I won’t have to share it. Maybe. 🙂 Thanks for such a delicious and healthy recipe!
Oh Allie, us beet lovers need to stick together! Hope you try the recipe and enjoy it all for yourself! xo