Beet, Orzo, and Feta Salad – Hint of Morocco
Beets are one of my favorite ingredients to work with. They are colorful, nutritious, and grow so easily. In our global journeys, this Beet, Orzo, and Feta Salad helped me round out our Moroccan journey. Two other items I worked with was making Ras-el Hanout and these Semolina Cookies. Among the recipes I have posted here that is. Cooking beets in the instant pot, is such a fun idea. Turn your instant pot on, forget about it. When it is time to cook, just slip the skins off.
About this Beet Orzo and Feta Salad
I love combining golden and red beets in my recipes. If you want to keep the colors vibrant and separate, you do want two cook them separately.
The rest of the salad works itself into a lovely substantial medley. Wholesome, healthy, and a bright addition to almost any table. It is meals like this that have been our mainstay in this rather hot and sultry weather.
This weekend, for part of it anyway, we are visiting family in Albany. The weather is cooler than our downstate temperatures. It also feels really good to be away from the house even if just for a day. It almost feels meaningful that it syncs with things opening in New York. Yes, I know that means New York City, but what is any state without a heartbeat. At the risk of sounding biased, to me New York is incomplete without the vibrant pulsating New York City. A city that is home to so many. A city that has enriched my life in so many different ways.
Tips and Tricks for the Salad
As for this salad,
- Allow the flavors to rest for an hour before serving.
- Do not skip the ground cumin and black pepper.
- For deeper tartness, you can add lemon instead of the orange juice.
- If you want to keep this vegan, you can skip the feta cheese.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is out and about, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A vibrant mixed beet salad, with Moroccan seasonings.
Ingredients
- 1 teaspoon cumin
- 1 teaspoon black peppercorns
- 1/4 cup fresh orange juice
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 3 golden beets, cooked
- 3 red beets, cooked (see notes to cook beets in the instant pot)
- 1/4 cup orzo cooked per directions in the package
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped mint
Instructions
- Gently toast the cumin and peppercorns until fragrant. Place in a spice or coffee grinder and grind to a powder.
- Place in a small bowl. Add the orange juice, salt and the cinnamon. Mix well.
- Cut the golden beets into cubes. Place in a large mixing bowl.
- Cube the red beets and place in the same mixing bowl. Add in the feta. Drizzle with the mixed salad dressing and toss lightly to mix well.
- Sprinkle with the feta and set aside for 1 hour, at room temperatures up to 65 degrees or in the refrigerator.
- Sprinkle with the mint before serving.
Notes
To cook beets in the Instant Pot.
Place the beets skin on in the instant pot. Set to 3 minutes of high pressure and allow a natural release. Remove from the instant pot and remove the skin. This just slips off. Store and use as needed.
Tania Mushtaq
Beets have high water content. There is also a very low amount of calories. Low-calorie food is good for weight loss. A moderate amount of fibers and protein are also present in beets. It helps to reduce appetite and keeps you full for a long time. So, beets are good for weight loss. You can also use it as a weight loss drink
Dance of Stoves
Hi
Looks Delicious. But can you tell me how much Protein does it have?
Thanks
Dance of Stoves recently posted…Healthy Vegan Feta Cheese (Fat & Cholesterol Free)