Monday, February 6, 2012

Mostly Plants in a Hurry: Orzotto Meets the Complete Beet

What's that you say? More beets, please? I do believe we've got you covered.

This is the perfect quick-and-easy way to use up your leftovers from this recipe, which you have either already made or must immediately swear to make tonight.

[Insert pause for beet swearing purposes. If you still think you don't like beets, you may swear at rather than about beets at this juncture, but you must also grapple with the heart-wrenching possibility that underneath your staunch and steadfast beetophobia may lurk a fellow beetophile just waiting to spring forth. It's possible. Admit it. End pause.]

This also involves both beet tops and beet bottoms, making it a Complete Beet sort of dish. The Complete Beet rhymes, and this makes me inordinately happy. So does the fact that you can whip up something that tastes this good in only 15 minutes.

About one cup leftover roasted beets
1 rounded cup whole grain orzo
1 1/4 cups chicken broth
Olive oil
1 medium to large clove garlic, sliced
1 bunch beet greens, sliced crosswise into ribbons
A handful of arugula (optional)
1 oz. soft goat cheese, crumbled
Kosher salt and freshly ground white pepper

Heat the broth in a covered pot over medium heat until it boils, then stir in the orzo. Cover and reduce heat to low. Simmer for 8-9 minutes or until al dente.

Meanwhile, heat a saute pan over medium heat. Add a glug of olive oil, then add the garlic and saute for about a minute until it softens. Add the beet greens and stir to combine. Saute for a minute, stirring occasionally, and then cover the pan and let steam for 2-3 minutes more until wilted and tender, uncovering and stirring every minute or so. Toss in the arugula, sprinkle with salt and white pepper to taste, and stir to combine. Turn off the heat and cover to keep warm.

Zap the beets in the microwave on high for about a minute or until just heated through.

When the orzo is done, add it to the greens and stir to combine. Crumble in about half the goat cheese. Spoon into soup plates, top with the leftover beets, and sprinkle with the rest of the crumbled goat cheese. Serve hot.

Serves 2 for an easy lunch or light dinner.

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