Beet & Orzo Salad with Feta, Walnuts & Celery Greens.
Sweet, salty, earthy and bitter flavours combine to make this vibrant winter salad.
Servings 6people
Calories 275kcal
Ingredients
1cuporzo pastadried pasta
3Tablespoonsolive oilextra virgin
1TablespoonBalsamic vinegar
3smallbeetscooked and cut into 8 wedges
1/2cupfeta cheesecrumbled
1/2cupchopped walnutstoasted
3/4cupchopped celery frondsor other bitter lettuce greens
salt and pepper
Instructions
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.
Notes
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.