Description
For the Salad
1 cup orzo pasta
2 medium beets, peeled and cut into cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup toasted walnuts, chopped
For the Orange Vinaigrette
1/4 cup fresh orange juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Directions
Preheat the oven to 400°F (200°C). Toss beet cubes in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30–35 minutes, turning once, until
tender and caramelized.
Meanwhile, cook orzo according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine cooked orzo, roasted beets, ricotta cheese, parsley, and walnuts. Drizzle with the orange vinaigrette and toss to combine.
Serve immediately or chill for 15 minutes to let flavors meld.
Prep Time: 15 minutes, Cooking Time: 35 minutes, Total Time: 50 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Begin by preheating your oven to 400°F (200°C). While it heats, peel and cube the beets. Toss them in a bowl with one tablespoon of olive oil, salt, and pepper. Spread the coated beets in a single layer on a baking sheet. Roast for 30-35 minutes, turning them halfway through, until they are fork-tender and the edges are caramelized.
While the beets roast, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Once cooked, drain the orzo thoroughly and set it aside in a large mixing bowl to cool slightly.
Next, prepare the orange vinaigrette. In a small bowl, combine the fresh orange juice, two tablespoons of olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Whisk vigorously until the mixture is fully emulsified. Season with salt and pepper to taste.
Finally, assemble the salad. To the large bowl with the orzo, add the roasted beets, ricotta cheese (in dollops), chopped fresh parsley, and toasted walnuts. Drizzle the vinaigrette over the top. Gently toss everything together until the ingredients are evenly distributed and coated with the dressing.
Serving Suggestions
This vibrant salad is versatile. Serve it immediately as a warm, comforting side dish, or chill it for 15 minutes for a more refreshing, picnic-ready meal. It pairs beautifully with grilled chicken, salmon, or flaky white fish for a complete dinner. For a vegetarian feast, serve alongside crusty bread and a simple green salad. Garnish with extra parsley or crumbled ricotta for a beautiful presentation.
How-to Summary
Roast cubed beets with oil, salt, and pepper at 400°F for 30-35 mins. Cook orzo pasta until al dente and drain. Whisk together orange juice, oil, vinegar, honey, mustard, salt, and pepper for the vinaigrette. Combine orzo, beets, ricotta, parsley, and walnuts in a bowl. Drizzle with vinaigrette, toss gently, and serve.
Frequently Asked Questions
Can I use pre-cooked beets? Absolutely. Pre-cooked or vacuum-packed beets are a great time-saver. Simply cube them and add them to the salad. You may want to warm them slightly to help them blend with the other ingredients.
What can I substitute for ricotta cheese? Feta cheese offers a tangy, salty alternative, while goat cheese provides a creamy, distinctive flavor. For a dairy-free option, try a dollop of hummus or a vegan cream cheese.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The orzo will absorb the dressing, so you may want to refresh it with a squeeze of fresh orange juice before serving again.
Can I make this salad ahead of time? Yes, for best results, prepare the components separately. Store the cooked orzo, roasted beets, and vinaigrette in separate containers in the fridge. Combine everything just before serving to maintain the best texture.
Is there a nut-free alternative to walnuts? Yes, toasted pumpkin seeds (pepitas) or sunflower seeds provide a similar satisfying crunch without the nuts.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy when mixed with the dressing. Cook only to al dente. Do not skip toasting the walnuts, as this step is crucial for deepening their flavor and adding texture. Ensure your vinaigrette is properly emulsified by whisking vigorously; a separated dressing won’t coat the salad evenly. Finally, be careful not to over-mix the salad once the ricotta is added, or it will become uniformly pink and lose its beautiful marbled appearance.
Conclusion
This Roasted Beet and Orzo Salad with Orange Vinaigrette is a celebration of textures and flavors, balancing earthy beets, creamy ricotta, and a bright citrus dressing. It’s a straightforward recipe that yields an impressively elegant result, perfect for both weeknight dinners and special occasions. By following the detailed steps and tips provided, you can easily avoid common pitfalls and create a stunning, delicious dish every time.
