This vibrant salad is made with beets, pasta, toasted pine nuts, and blue cheese - a wholesome side dish that everyone will love!
You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!
Remove green tops from the beets and wash. Remove the stems and slice the leaves.
Then trim the tops and roots off. Peel the roots, slice, and cut into quarters.
Boil the peeled beet roots until tender. Then remove from the water using a slotted spoon.
Add the orzo to the boiling water in the saucepan, and let it cook until al dente. Drain the remaining water.
While the orzo cooks, toast the pine nuts in a small pan over medium heat. Set aside.
Sauté onion and garlic in coconut oil with salt and pepper, then add beet greens and cook covered until wilted.
Whisk the vinaigrette ingredients together in a small bowl.
Combine all of the cooked ingredients in a big salad bowl, and toss them with the vinaigrette.
Top with a little blue cheese, and serve.
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