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Roasted Beet Orzo Salad with Blue Cheese and Walnuts

Roasted Beet Orzo Salad with Blue Cheese and Walnuts
Serves: 4Ready In: 45 minutes

Why We Like It

Roasting beets really brings out their flavor!  This salad is delicious and should change the mind of anyone who thinks they don't like beets!

Preheat the oven to 400 degrees

Roast the Beets:

  • 4 beets (ends trimmed and cut into bite size pieces, no need to peel)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt

Add to a large bowl and stir to combine.  Place beets on a baking sheet in a single layer and bake for 20-25 minutes or until tender.

Cook the Orzo:

  • 1/2 cup dried orzo

Bring a pot of water to a boil.  Add orzo to boiling water and cook for about 8 minutes (or follow package directions).  Drain and place in a large bowl to cool slightly.

Make the Dressing:

  • 1/2 cup blue cheese (about 2 oz)
  • 2 tsp honey
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice (juice from 2 lemons)

Add to a food processor or blender and blend until smooth.  Set aside.

Toast the Nuts:

  • 1/3 cup walnuts (chopped)

Place in a small dry skillet and cook for about 3 minutes until toasted and fragrant.  Remove from the heat and set aside to cool slightly.

Put it all together:

  • 4 cups romaine lettuce (or your favorite greens, chopped)

Add to the bowl with the orzo along with the roasted beets and toasted walnuts and toss to combine.  Pour dressing over everything and toss again.

Serve and Enjoy!

  • 2 Tbsp blue cheese (OPTIONAL TOPPING)

Top salad with more blue cheese if desired.

Nutrition Information for one serving

  • Calories: 345
  • Fat: 22 g
  • Saturated Fat: 5.2 g
  • Total Carbohydrate: 30 g
  • Cholesterol: 13 mg
  • Fiber: 4.5 g
  • Sugars: 10 g
  • Protein: 10 g
  • Sodium: 360 mg
(Recipe adapted from