Today we are giving away a lovely copy of the new Food52 cookbook, Volume 2. For those of you who are unfamiliar with Food52, it is a great food community based website. They host weekly contests with a variety of different titles and the winner of those contests gets their recipe into the book. Run by the talented Amanda Hesser and Merrill Stubs, I've had the pleasure of working with them over the years. Its a lovely book, all you have to do to enter is leave a comment below, please leave a way to contact you. I winner will be announced a week from today, chosen at random. Good luck!
Warm Orzo Salad with Beets & Greens
by the parsley thief
Ingredients
1/2 pine nuts
12 ounces medium beets and greens attached
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 garlic cloves, minced
8 ounces orzo
3 ounces feta cheese, crumbled
kosher salt and freshly ground pepper
Method
Toast the pine nuts in a dry skillet over medium heat until they begin to brown. Watch carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl to cool.
Remove the beet greens and reserve. Peel the beets and chop them into bite-size pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and cook until the onion is tender and golden brown, 10-15 minutes. Reduce the heat to medium-low and add the beet greens. Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes.
Meanwhile, cook the beets in a pot of boiling salted water until just tender, 10-12 minutes. Remove the beets from the pot using a slotted spoon and set aside.
Return the water to a boil and add the pasta. Cook until al dente; drain.
Transfer the orzo to a bowl, add the beets, pine nuts, beet greens, and crumbled feta, and toss. Season with salt and pepper to taste and serve.
Congrats Tami! You won a copy of the Food52 cookbook :)
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