Description
A vibrant, elegant salad featuring earthy roasted beets, tender orzo, crumbled feta, and delicate edible flowers, perfect for spring or summer gatherings.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Assorted edible flowers for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
- Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine cooled orzo, roasted beets, feta cheese, mint, and lemon juice. Gently toss to mix.
- Season with additional salt and pepper if desired. Garnish with edible flowers just before serving.
Notes
You can customize the seasonings to taste.