beet and orzo salad with feta

Beet & Orzo Salad with Feta, Walnuts & Celery Greens.

Sweet, salty, earthy and bitter flavours combine to make this vibrant winter salad.
Servings 6 people
Calories 275kcal


  • 1 cup orzo pasta dried pasta
  • 3 Tablespoons olive oil extra virgin
  • 1 Tablespoon Balsamic vinegar
  • 3 small beets cooked and cut into 8 wedges
  • 1/2 cup feta cheese crumbled
  • 1/2 cup chopped walnuts toasted
  • 3/4 cup chopped celery fronds or other bitter lettuce greens
  • salt and pepper


  • Bring a pot of salted water to a boil and cook orzo as per package directions, about ten minutes. Rinse with cold water and set aside to drain well.
  • In a small bowl, whisk together olive oil and Balsamic vinegar.
  • In a large bowl, combine orzo pasta, vinaigrette and sliced beets and mix well. Add crumbled feta and toasted walnuts; toss to combine.
  • Roughly chop celery leaves or other bitter greens and add to the salad, mixing well. Lightly season the salad with salt and pepper, then taste and adjust as necessary.
  • Serve at room temperature.


Be sure to add salt only after the feta has been added. Some varieties of feta are far saltier than others, and additional salt may not be required.


Calories: 275kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 195mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 2.7mg | Calcium: 94mg | Iron: 1.1mg