Warm Orzo Salad With Beets & Greens

• 3/4 pounds beets with greens
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 8 ounces orzo pasta
• 3 ounces feta cheese, crumbled
• kosher salt & freshly ground pepper

1. Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.
2. Peel the beets & slice them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
3. Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.
4. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain.
5. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.
6. http://www.theparsleythief.com/2010/09/warm-orzo-salad-with-beets-greens.html

beets with greens, pine nuts, extra virgin olive oil, red onion, garlic, orzo pasta, feta cheese, kosher salt

Taken from www.epicurious.com/recipes/member/views/warm-orzo-salad-with-beets-greens-50142158 (may not work)