The thing I love about this recipe is that it uses the entire plant, the beet as well as the greens and that it has a gorgeous color. Cooking the orzo in just enough water that you don't need to drain allows you to keep all the nutrients and color from the beets in the dish.
Ingredients
1 bunch of beets with greens (5-ish medium size beets)
1 onion, sliced
1 can chickpeas, drained
1 cup dry orzo pasta
olive oil
salt and pepper
goat cheese or feta, if desired
Instructions
Bring the beets and 3 cups of water to a boil.
After allowing the beets to boil for about 5 minutes, add the orzo to the pot (with a little splash of olive oil and a pinch of salt) and continue to boil until water is absorbed and both the orzo and beets are soft (10-15 mins. Add a little more water if necessary as it cooks).