Spotlight Ingredient: Beets (: Beet & Orzo Salad with Feta)

Spotlight Ingredient: Beets (: Beet & Orzo Salad with Feta) is a salad that serves 4. One portion of this dish contains roughly 11g of protein, 25g of fat, and a total of 410 calories. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Simple Bites has 269 fans. If you have balsamic vinegar, salt and pepper, orzo pasta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. Try Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs, Ingredient Spotlight: Summer Fruit Salad with Matcha Ginger Vinaigrette, and Warm Orzo Salad With Beets & Creme Fraiche for similar recipes.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

1 Tablespoon Balsamic vinegar

3 small beets, cooked and cut into 8 wedges

3/4 cup chopped celery fronds, or other bitter lettuce greens

3 Tablespoons extra virgin olive oil

1/2 cup crumbled feta cheese

1 cup dried orzo pasta

salt and pepper

1/2 cup chopped walnuts, toasted

Equipment:

whisk

bowl

pot

Cooking instruction summary:

Bring a pot of salted water to a boil and cook orzo as per package directions, about ten minutes. Rinse with cold water and set aside to drain well.In a small bowl, whisk together olive oil and Balsamic vinegar.In a large bowl, combine orzo pasta, vinaigrette and sliced beets and mix well. Add crumbled feta and toasted walnuts; toss to combine.Roughly chop celery leaves or other bitter greens and add to the salad, mixing well. Lightly season the salad with salt and pepper, then taste and adjust as necessary.Serve at room temperature.

 

Step by step:


1. Bring a pot of salted water to a boil and cook orzo as per package directions, about ten minutes. Rinse with cold water and set aside to drain well.In a small bowl, whisk together olive oil and Balsamic vinegar.In a large bowl, combine orzo pasta, vinaigrette and sliced beets and mix well.

2. Add crumbled feta and toasted walnuts; toss to combine.Roughly chop celery leaves or other bitter greens and add to the salad, mixing well. Lightly season the salad with salt and pepper, then taste and adjust as necessary.

3. Serve at room temperature.


Nutrition Information:

Quickview
407k Calories
10g Protein
24g Total Fat
37g Carbs
19% Health Score
Limit These
Calories
407k
20%

Fat
24g
38%

  Saturated Fat
5g
33%

Carbohydrates
37g
12%

  Sugar
6g
8%

Cholesterol
16mg
6%

Sodium
465mg
20%

Get Enough Of These
Protein
10g
22%

Manganese
1mg
53%

Selenium
27µg
40%

Folate
95µg
24%

Phosphorus
212mg
21%

Copper
0.4mg
20%

Fiber
4g
16%

Magnesium
62mg
16%

Vitamin B2
0.24mg
14%

Calcium
132mg
13%

Vitamin B6
0.26mg
13%

Vitamin K
12µg
12%

Vitamin E
1mg
12%

Zinc
1mg
12%

Potassium
396mg
11%

Iron
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin B3
1mg
6%

Vitamin B5
0.56mg
6%

Vitamin B12
0.32µg
5%

Vitamin C
3mg
4%

Vitamin A
185IU
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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