Orzo Salad with Kale, Beets, and Goat Cheese
Whether you’re entertaining at home or bringing a dish to a potluck, this simple and delicious orzo salad is sure to impress!
Orzo Salad with Kale, Beets, and Goat Cheese
Prep Time 1 hour 30 minutes
Servings 8 Servings
Ingredients
- 10 oz. beets
- 8 oz. whole wheat orzo
- 8 cups/8 oz. kale tough stems removed, roughly chopped
- 2 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic grated
- 6 Tbsp. extra virgin olive oil
- 4 oz. goat cheese
Instructions
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Preheat oven to 400ºF. If beets are more than 2” across, cut them down into smaller chunks, about 2” across.
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Place beets in a large square of foil and sprinkle with salt. Wrap tightly and place in the oven until a knife can be inserted easily (about 40 minutes). When cool enough to handle, rub off the skin. Cut into ½” cubes and reserve.
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While the beets are roasting, bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and reserve.
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Bring another pot of salted water to a boil. Cook the kale until softened (about 4 minutes). Drain and reserve.
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To make vinaigrette, in a small bowl, combine the balsamic vinegar, Dijon mustard and garlic. Slowly whisk in the olive oil.
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Place the beets, orzo and kale in a large bowl. Toss with the vinaigrette. Taste and adjust seasoning with salt and pepper. Crumble in the goat cheese.
Recipe Notes
An exclusive SharethePasta.org recipe.
