I made this for lunch food… it was actually my best pasta salad yet!
Roasted Beet & Chard Orzo Salad
- Beet, peeled and chopped
- Chard, leaves and stalk separated and chopped
- Onion, chopped
- Lemon, juice and zest
- Olive oil
- Oregano (fresh)
- Orzo Pasta
- Lightly coat the chopped beets in olive oil and layer on a baking sheet. Bake in a 400 oven for ~20 minutes.
- Lightly coat both the chard greens and stalk in olive oil and layer the stalks on the baking sheet evenly with the chopped onion. Bake in oven, 5 minutes. Add the greens and continue to cook until tender.
- Meanwhile cook the orzo.
- Once everything is done assemble the dish adding more seasonings if necessary.