A few weeks ago I bought two bushels of beets from the farmer’s market. I ended up roasting them then cutting them up and tossing them with a balsamic dressing and a sesame ginger dressing (both fat-free and from Trader Joe’s).
I should have made this recipe and I will make this recipe soon. The two (not so great) pictures are from the last time I made it.
Beet Orzo with Goat Cheese
1 large or 2 medium beets, peeled and trimmed
1 tablespoon olive oil
1/2 small onion, diced
1 cup orzo pasta
2 cups chicken broth
kosher salt and freshly ground pepper
2 teaspoons red wine or sherry vinegar
1 tablespoon unsalted butter
2 oz goat cheese
Grate beets on the large holes of a box grater. Heat the oil in a medium saucepan over medium/high heat. Add the onion and cook until it softens, about 3 minutes. Add the orzo and toast, stirring constantly, until golden brown.
Add the broth, beets, two generous pinches of salt and a few grounds of pepper to the pan. Stir and bring the broth to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the liquid is absorbed at the beets and orzo are cooked, about 10 minutes.
Stir in the vinegar and butter. Spoon in to serving bowls and crumble a little goat cheese over each portion.