Beet Orzo Pasta Salad Recipe

Name: Beet Orzo Pasta Salad Recipe
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper, freshly ground; 237 milliliters broccoli florets and stems; 425 grams black beans, drained and rinsed; 2 Tbsps canola oil; 237 milliliters pickled carrots (click on the link for the recipe), shredded; 454 grams package orzo pasta, cooked and drained; 1 clove pickled garlic, finely minced; 79 milliliters grapeseed oil; 4 Tbsps honey; 1 Tbsp honey Dijon mustard; 2 Tbsps parsley leaves, finely chopped; 473 milliliters sugar plum tomatoes, halved; 3 red beets (and/or golden beets); 1 Tbsp salt; 283 grams sugar snap peas; 3 Tbsps white wine vinegar

Beet Orzo Pasta Salad Recipe might be just the side dish you are searching for. This dairy free recipe serves 8. One serving contains 334 calories, 9g of protein, and 14g of fat. A mixture of honey dijon mustard, sugar plum tomatoes, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 58 minutes.

Instructions

For the pasta salad dressing: Use a sealable container (such as a mustard jar, previously washed with hot soapy water). In this order, combine honey, 2 tablespoons vinegar, mustard, pickled garlic and grapeseed oil in the container. Seal the container and shake until emulsified.

Ingredients you will need

Pickled Garlic

Salad Dressing

Grape Seed Oil

Mustard

Vinegar

Honey

Pasta

Shake

Water

Mix well. Set aside.Roasting the beets:Preheat the oven to 400F.Scrub the beets under tap water. Remember to trim off a little piece from the ends of the root. Reserve the beet leaves (if any) for another dish; they're edible. Peel and cut the beets into 1"-thick slices.

Ingredients you will need

Beet Greens

Beet

Water

Equipment you will use

Oven

Place in a large bowl.

Equipment you will use

Bowl

Drizzle with about 2-3 tablespoons of canola oil. Season with salt and pepper. Toss well.

Ingredients you will need

Salt And Pepper

Canola Oil

Spread them on a baking sheet. Roast for about 45-50 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Let the beets cool completely.Dice the beets into 1-inch cubes.

Ingredients you will need

Beet

Add the beets to the orzo pasta. Toss until the pasta becomes evenly pink.

Ingredients you will need

Orzo

Beet

Pasta

Drizzle with the remaining vinegar. Chill in the refrigerator until you're ready to serve.For the broccoli: Blanch the broccoli for 3-4 minutes in boiling water then transfer into an ice bath.

Ingredients you will need

Broccoli

Vinegar

Water

Ice

Drain thoroughly, then pat dry on a paper towel. Don't over-cook, as the broccoli should still be a little crunchy.

Ingredients you will need

Broccoli

Equipment you will use

Paper Towels

Cut into small pieces.How to prep sugar snap peas: Note: You can blanch both the broccoli and sugar snap peas at the same time.Wash the sugar snap peas. To trim them, snap the ends between your fingers and pull out the fibrous strings on each side of the vegetable.Boil the sugar snap peas in salted water for about 3-4 minutes.

Ingredients you will need

Sugar Snap Peas