Light Mediterranean flavors and hearty sautéed beet greens complement the deeper, richer flavor of our Toasted Orzo, making this warm salad a perfect choice to serve alongside grilled chicken or fish.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients
Makes 6 to 8 servings
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3 Tablespoons Lemon Juice
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1 Tablespoon Lemon Zest
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2 Tablespoons Apple Cider Vinegar
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1 Tablespoon Ground Cumin
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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1/4 Cup Olive Oil, plus 1 tablespoon for sauteeing
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4 Cups Fresh Beet Greens, finely sliced
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1 Cup Toasted Orzo
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1 Cup Chickpeas, cooked
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1/2 Cup Red Onion, chopped
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3/4 Cup Feta Cheese, crumbled
Directions
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Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool and set aside.
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Whisk together lemon juice, lemon zest, vinegar, cumin, salt and pepper in medium bowl.
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Continue whisking while slowly adding 1/4 cup of olive oil, until emulsified.
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Heat 1 tablespoon olive oil in sauté pan over high heat. Add beet greens, and cook for 1 to 2 minutes, just until slightly soft and wilted.
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Add beet greens to large bowl, and toss with dressing and remaining ingredients.