Description
For the Salad
1 cup orzo pasta
2 medium beets, peeled and cut into cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup toasted walnuts, chopped
For the Orange Vinaigrette
1/4 cup fresh orange juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Directions
Preheat the oven to 400°F (200°C). Toss beet cubes in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30–35 minutes, turning once, until
tender and caramelized.
Meanwhile, cook orzo according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine cooked orzo, roasted beets, ricotta cheese, parsley, and walnuts. Drizzle with the orange vinaigrette and toss to combine.
Serve immediately or chill for 15 minutes to let flavors meld.
Prep Time: 15 minutes, Cooking Time: 35 minutes, Total Time: 50 minutes, Kcal: 320 per serving, Servings: 4
