Recipe: Beet & Orzo Salad with Feta, Walnuts & Celery Greens.
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Sweet, salty, earthy and bitter flavors combine to make this vibrant winter salad.
  • 1 cup dried orzo pasta
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon Balsamic vinegar
  • 3 small beets, cooked and cut into 8 wedges
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped walnuts, toasted
  • 3/4 cup chopped celery fronds, or other bitter lettuce greens
  • salt and pepper
  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.
  2. In a small bowl, whisk together olive oil and Balsamic vinegar.
  3. In a large bowl, combine orzo pasta, vinaigrette and sliced beets and mix well. Add crumbled feta and toasted walnuts; toss to combine.
  4. 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.
  5. Serve at room temperature.
Be sure to add salt only after the feta has been added. Some varieties of feta are far saltier than others, and additional salt may not be required.
Recipe by Simple Bites at