I didn’t have beet greens so I just skipped that part! I doubled the recipe below because I hate trying to use just half of a package of orzo or pasta, you can never measure it out right. Plus I had a lot of beets. also I used CSA shallots instead of red onion, b/c that is all I had!
warm orzo salad with beets and greens from food 52
3/4 pounds beets, with greens (greens omitted)
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced (shallots)
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper
Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.
Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.
Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.