Orzo With Roasted Beets Greens And Goat Cheese Food

ORZO WITH ROASTED BEETS, GREENS AND GOAT CHEESE

Steps:

• Preheat the oven to 375°F.
• Rinse the beets and remove the leafy tops and root ends, reserving the tops.
• Place the whole beets on a sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, seal the packet tightly and roast until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size). When the beets are cool enough to handle, peel with a paring knife, cut into small cubes and set aside.
• While the beets roast, remove the thick stems from the beet greens and discard, then cut the leaves into bite-sized pieces. Remove the thick stems from the Swiss chard as well, but don't discard. Cut the chard leaves into bite-sized pieces, combine with the beet greens, rinse thoroughly, drain and pat dry. Slice the chard stems into 1/2-inch pieces, rinse, drain and set aside.
• Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the onions and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Add the dry orzo and stir to coat with the oil.
• Continue cooking, stirring frequently, until the orzo is nicely toasted, 5 to 6 minutes longer.
• Stir in 3 cups of the chicken broth and cover. Reduce the heat slightly and cook, stirring occasionally, until the broth is absorbed, about 4 minutes.
• Although it will most likely still be too firm, check the orzo for doneness. Add another 1/2 cup of broth, cover and cook until the liquid is absorbed again - 2 minutes. If needed, repeat the process, adding broth in 1/4 cup increments until the orzo is al dente. Season to taste with salt and pepper, transfer to a bowl and set aside.
• Wipe out the pan, add the final tablespoon of olive oil and heat on medium-high. Add the Swiss chard stems and sauté until crisp-tender, 2 minutes. Add the greens, a handful at a time and sauté until wilted. Add the pine nuts, then return the orzo to the pan and combine with the greens. Add the cubed beets, combine gently and adjust the seasoning as needed.
• Plate individual servings and top each with crumbled goat cheese.

ORZO WITH ROASTED PEPPERS AND GOAT CHEESE

Steps:

• Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
• Remove from heat and place in a large bowl.
• Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
• With clean paper towels wipe off skin.
• Remove stems and seeds & chop.
• Set aside.
• Heat a large saute pan over medium-high heat, add olive oil.
• When hot enough, add onions and cook until onions are translucent, about 5 minutes.
• Add diced peppers & minced garlic and saute for about 3 minutes.
• Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
• Drain and reserve pasta water.
• Add orzo to peppers, adding 1 cup of the pasta water.
• Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
• Stir in olives and goat cheese until melted and well blended.
• Season with salt and freshly ground black pepper, to taste.
• Garnish with parsley, olives and a drizzle of olive oil.

ORZO WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE

Steps:

• Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
• In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
• Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
• Garnish with parsley, olives, and a drizzle of olive oil.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

SPRING GREENS WITH BEETS AND GOAT CHEESE

Steps:

• In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.