Serves 6
3/4 pound beets, with greens attached
1/4 cup pine nuts
2 tablespoons extra virgin olive ... more
Serves 6
3/4 pound beets, with greens attached
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. Toast pine nuts in a dry skillet over medium heat; transfer to a bowl. Peel beets & chop into bite-sized pieces. De-stem beet greens, slice leaves into strips & wash.
2. Heat oil in a skillet over medium heat. Add onion & garlic. Cook till onions are tender & golden. Reduce heat to medium low, add greens, cover & cook until greens are wilted.
3. Cook beets in a pot of salted water till tender. Remove & set aside. Boil pasta in same water till al dente. Drain & toss with everything in a bowl. Season to taste & serve. less
We get it. January's the start of a new year: a fresh start, a healthy start, a cleansing-through-leafy-greens start. Everyone's telling you to dive into bowls of kale, to crunch into piles of raw veggies, to whip up frigid smoothies -- but all you really want is something warm. Something comforting. Something that won't leave you colder (and hungrier) than you were at the start.
That's why we're turning to warm salads this January: salads that are comforting, filling, and (bonus!) can be stretched throughout the week. Some are vegetable based, some are grain based -- and all reflect what we're craving this winter.
More from Food52:
• Our 7 favorite cool-weather soups
• See Food52's New Year's Resolutions for 2013 -- and share your own.
• Got a question in the kitchen? The Food52 Hotline is here to help!
