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Beet, Bell Pepper and Orzo Salad

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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.  

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

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)

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