Real African Dishes: [MC-AllEthnic-Recipes] Orzo and Roasted Beet Salad

Sunday, March 27, 2011

[MC-AllEthnic-Recipes] Orzo and Roasted Beet Salad - Mediterranean

* Exported from MasterCook *

Orzo and Roasted Beet Salad - Mediterranean

Recipe By :Arizona Republic
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small beets -- with greens attached, (to medium-size)
8 ounces orzo
2 tablespoons olive oil -- divided use
1/2 medium red onion -- chopped
1 garlic clove
1/4 cup crumbled feta cheese
2 tablespoons sliced almonds

Heat oven to 400F degrees.

Seperate beets from greens and wash both.

Remove leafy greens from stems; discard stems.

Place beets on sheets of heavy-duty aluminum foil and wrap into packets.
Roast 1 hour.

Cook orzo according to package directions. Drain and toss with 1
tablespoon oil.

Remove beets from oven. Let cool before opening. Peel beets and cut into
quarters; add to the orzo.

Heat the remaining oil in a skillet over medium heat. Cook onion and
garlic until tender. Add beet greens and cook until wilted. Stir into
orzo. Plate and top with feta and almonds.

Makes 4 servings.

ChupaNote: use whole wheat orzo for more bite. I save the beet stalks to
add to coleslaw. Use the blanced slivered almonds. Add minced Kalamata
olives and capers and a sprinkling of red pepper flakes.,

Cuisine:
"Mediterranean"
Source:
"Detroit Free Press, March 27, 2011"
S(Formatted by Chupa Babi):
"March 2011"
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Per Serving (excluding unknown items): 348 Calories; 12g Fat (31.3%
calories from fat); 10g Protein; 49g Carbohydrate; 3g Dietary Fiber; 8mg
Cholesterol; 142mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0