Circle B Kitchen
Adapted from a recipe by Laurie Colwin
3-4 medium golden beets, finely diced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chicken broth
½ cup of red onion, minced
1 cup chopped beet greens
1/3 cup grated parmesan cheese
¼ cup chopped fresh herbs (marjoram, parsley, oregano, etc.)
¼ tsp crushed red pepper flakes
1 ½ cups whole wheat orzo
½ cup Greek Feta cheese for serving
Cook the orzo according to the package directions in salted water.
While the orzo is cooking, put beets and olive oil in large skillet. Sprinkle with salt and crushed red pepper flakes and cook over moderate heat, stirring, until just tender. Add onion and cook for another minute. Add broth and simmer until beets are very tender. Stir in the parmesan cheese and fresh herbs.
Stir the orzo into the beet mixture. Taste for salt and pepper. Crumble the feta cheese over the top and sprinkle with a few of the fresh herbs.