Warm Beet And Orzo Salad

• 1 cup orzo
• 4 medium red beets with greens
• 2 tablespoons coconut oil
• 1 teaspoon garlic, grated (1 large clove)
• 1 teaspoon grated ginger
• 2 teaspoons finely chopped preserved lemon peel (from about 1/3 preserved lemon)
• 3 tablespoons lemon juice
• Sea salt
• Freshly ground black pepper
• Water

1. Beetroots; washed and wrapped in aluminum foil and roasted for 60-70 minutes at 350 F.
2. Wearing glows peel and dice beets.
3. In the bowl of a high-speed blender add roasted beets, lemon juice, 1/2 tsp salt, 5-6tbsp water and blend until you have a very smooth puree. You will need only 2 tbsp, rest you can freeze in ice cube tray for next time.
4. Bring a large pot of salted water to a boil. Add the orzo and cook following the package instruction.
5. When orzo is cooked drain and rinse with hot water; toss with the 2 tbsp red beet pure.
6. Cut beet greens into 1/3 -inch-wide strips (other greens will work too).
7. Meanwhile, heat a saucepan with 2 tbsp coconut oil; when hot add garlic, ginger and preserved lemon. Sate for a minute, add beet greens and 1/4 cup water, 1/2 tsp salt and black pepper; cook 3-4 minutes until the greens are wilted.
8. Mix with orzo and serve.

orzo, red beets, coconut oil, garlic, ginger, lemon, lemon juice, salt, freshly ground black pepper, water

Taken from food52.com/recipes/54204-warm-beet-and-orzo-salad (may not work)