Best 3 Warm Orzo Salad With Beets Greens Recipes

Indulge in the vibrant flavors and textures of a warm orzo salad, a delightful dish that combines the earthy sweetness of roasted beets, the peppery bite of arugula, the tangy freshness of lemon-herb dressing, and the nutty heartiness of orzo pasta. This irresistible salad is a symphony of colors and flavors, perfect for a light lunch, a refreshing side dish, or even a delightful vegetarian main course. With variations ranging from the classic warm orzo salad with roasted beets and goat cheese to a refreshing beet, orzo, and feta salad with a honey-lemon dressing, this article offers a diverse collection of recipes that cater to various tastes and dietary preferences.

Additional recipes in the article include:

* Warm Orzo Salad with Beets and Greens: A harmonious blend of roasted beets, baby arugula, tender orzo, and a tangy lemon-herb dressing, this classic recipe embodies the essence of this delightful dish.

* Beet, Orzo, and Feta Salad with Honey-Lemon Dressing: Experience a burst of flavors with roasted beets, orzo, crumbled feta cheese, and a vibrant honey-lemon dressing. This refreshing salad is a perfect balance of sweet, tangy, and savory.

* Warm Orzo Salad with Roasted Butternut Squash and Brussels Sprouts: Celebrate the flavors of fall with roasted butternut squash, Brussels sprouts, caramelized onions, and tender orzo, all tossed in a savory sage-brown butter sauce. This hearty salad is a feast for the senses.

* Mediterranean Orzo Salad with Chickpeas and Roasted Red Peppers: Embark on a culinary journey to the Mediterranean with a vibrant salad featuring orzo, chickpeas, roasted red peppers, cucumber, and a zesty lemon-tahini dressing. This flavorful dish is a delightful fusion of textures and tastes.

* Spring Orzo Salad with Asparagus and Peas: Embrace the freshness of spring with a lively salad showcasing tender asparagus, sweet peas, orzo, and a bright lemon-herb dressing. This vibrant dish is a celebration of the season's bounty.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 13

Ingredients

1 ½ cup dry orzo pasta
1 pint grape or cherry tomatoes, (halved)
2 green onions, (trimmed and chopped (both white and green parts))
½ green bell pepper, (seeds removed, chopped)
1 cup packed chopped fresh parsley, (about 1 ½ ounces)
½ cup packed chopped fresh dill, (about 0.5 ounces)
¼ cup sliced pitted kalamata olives, (about 1 ounce)
2 teaspoons capers
Feta cheese, (to your liking)
1 lemon, (zested and juiced)
¼ cup extra virgin olive oil
1 garlic clove, (minced)
1 teaspoon oregano

Steps:

Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

WARM ORZO SALAD WITH BEETS & GREENS

WARM ORZO SALAD WITH BEETS & GREENS image

Categories Salad Vegetable Vegetarian Dinner

Number Of Ingredients 8

Ingredients

3/4 pounds beets with greens
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper

Steps:

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 & slice 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. http://www.theparsleythief.com/2010/09/warm-orzo-salad-with-beets-greens.html

Tips:

Choose the right orzo: Use a high-quality orzo pasta made with durum wheat semolina for the best flavor and texture.
Cook the orzo perfectly: Be sure to cook the orzo according to the package instructions to achieve the desired doneness.
Use fresh, seasonal ingredients: The fresher the ingredients, the better the salad will taste.
Don't overdress the salad: A light dressing is all that is needed to enhance the flavors of the salad without overpowering them.
Serve the salad warm: This salad is best enjoyed warm, so serve it as soon as it is made.

Conclusion:

This warm orzo salad with beets and greens is a delicious and satisfying dish that is perfect for a light lunch or dinner. The combination of sweet beets, earthy greens, and nutty orzo is sure to please everyone at the table. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.