Green Onion Brats With Red Orzo, Roasted Beets and Greens

1 07 2014

This is a gorgeous dinner, made with Fresh Fork Market beets, brats and snow peas! Once again, belonging to a CSA is forcing me to use new veggies, as I’ve never worked with fresh beets. I’ve not been a huge fan, but having to get creative with them and making a super tasty meal like this, I think I may be coming around!

Green Onion Brats With Red Orzo, Roasted Beets and Greens

The following serves 4 (compliments of This Girl’s Gotta Eat and Food Blogga):

  • 1 bunch of red beets and leaves, stems removed
  • 4 green onion bratwurst, or plain brats
  • 1 quart snow peas, ends snapped
  • 1 cup whole wheat orzo
  • 1 shallot, sliced
  • Extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • Zest and juice from one small lemon
  • Chopped parsley
  • Reduced-fat crumbled feta cheese
  • Toasted pine nuts
  • Green onions, chopped

Preheat oven to 400.

Separate the leaves from the beets. Wash and dry the beets. Place them on a large piece of foil, drizzle with a little olive oil and wrap tightly. Roast on a baking sheet for 50-60 minutes, or until tender when pierced with a fork. Remove from the oven and cool. Rub off skins and cut into small pieces. If you think you have too many beets, save some stored in the fridge and use in a smoothie.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked. Remove brats from the water and pat to dry. Preheat grill to medium-high, add the brats and grill to finish cooking through and to get a char on the outside. Remove from the grill and allow to rest a few minutes.

Meanwhile, wash and dry the beet leaves, removing any large stems. In a large skillet over medium-high, heat 1 Tbsp of olive oil and add shallots. Saute for a few minutes until shallots soften. Add beet greens and saute until softened, about 5 minutes. Season with salt to taste and turn heat down to low.

Bring a medium pot of water to boil. Add the snow peas and blanch for 2 minutes. Using a spider or small mesh strainer, transfer the snow peas to the skillet with the beet leaves.

Using the same water you used to blanch the snow peas, cook the orzo. Season water with salt and add orzo. Cook according to package directions until al dente. Drain and add orzo to the skillet with the beet leaves and snow peas.

Whisk the vinegar, lemon zest and juice and parsley with 2 Tbsp olive oil. Season with a pinch of salt and pepper. Add the dressing to the orzo and greens, toss to combine. Finally, gently mix in the roasted beets.

To serve, dish out the orzo, top with feta, some pine nuts and green onions to garnish. Place grilled brats on top and enjoy.

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