Beet, Bell Pepper and Orzo Salad
Orzo is the basis for this, brightly colored salad that is individually assembled in pint-size jars. If you’re packing them for lunch or a picnic, wait until you’re ready to eat to dress the salad. Store any leftover vinaigrette in a covered jar in the fridge.
Ingredients
For the Dijon vinaigrette:
- 1 Tbs. white wine vinegar or red wine vinegar
- 1 tsp. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 3 to 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 cups (10 oz./315 g) cooked and drained orzo
- 2/3 cup (3 1/2 oz./105 g) diced orange or red bell pepper
- 3/4 cup (2 1/2 oz./75 g) thinly sliced red cabbage
- 1 cup (about 5 oz./155 g) cooked and halved or quartered assorted baby beets
- Watercress or baby arugula sprigs for garnish
Directions
To make the vinaigrette, in a jar, combine the vinegar, shallot, mustard, olive oil, and salt and pepper to taste. Cover and shake until well blended.
In a bowl, toss the warm orzo with 1 1/2 Tbs. of the vinaigrette. Let cool. Divide the bell pepper equally between 2 jars. Top with the orzo. Layer the cabbage and beets on top, garnish with watercress sprigs and serve. Serves 2.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
