Meatless Monday: Warm beet and orzo salad with spinach - New York News

Meatless Monday: Warm beet and orzo salad with spinach

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Get this recipe courtesy of Evelyn Stokes, chef and owner of I Eat Super.

Yield: 4 servings

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 medium beets, roasted, peeled and cut into 1/2-inch wedges
1 cup orzo pasta
2 tablespoons extra-virgin olive oil
1 sweet onion, minced
1 small garlic clove, minced
4 cups spinach, trimmed, washed and dried
1/2 cup walnuts, toasted

To prepare vinaigrette: In a medium bowl, use a whisk to combine the mustard and vinegar.
While whisking vigorously, drizzle the oil into the bowl in a steady stream until emulsified. Taste and season with salt and pepper.

Place the beets into a medium bowl and toss with vinaigrette until well coated. Leave to marinate for at least 10 minutes.

To cook orzo: Place a large saucepan of salted water on the stove over a medium-high heat and bring to the boil. When the water is boiling, add the orzo and cook, stirring occasionally to prevent sticking, until al'dente, about 12 minutes. Drain and transfer to the boil with the beets.

Place a large, nonstick skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted. Transfer mixture to the bowl with beets and orzo. Add walnuts, taste and season with salt and pepper.

To serve: Arrange the salad between 4 bowls and serve immediately.

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