♦ Ingredients :
- ¼ cup pine nuts
- 12 ounces medium beets with greens attached
- 2 tablespoons extra virgin olive oil
- ½ medium red onion, thinly sliced
- 2 garlic cloves, minced
- 8 ounces orzo
- 3 ounces feta cheese, crumbled
- Kosher salt and freshly ground black pepper
♦ Preparation Steps :
1. Toast the pine nuts in a dry skillet over medium heat until they begin to brown. Watch carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl to cool.
2. Remove the beet greens and reserve. Peel the beets and chop them into bite-size pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit.
3. Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and cook until the onion is tender and golden brown, 10 to 15 minutes. Reduce the heat to medium-low and add the beet greens. Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes.
4. Meanwhile, cook the beets in a pot of boiling salted water until just tender, 10 to 12 minutes. Remove the beets from the pot using a slotted spoon and set aside.
5. Return the water to a boil and add the pasta. Cook until al dente; drain.
6. Transfer the orzo to a bowl, add the beets, pine nuts, beet greens, and crumbled feta, and toss. Season with salt and pepper to taste and serve.
