Ingredients
- 2 red beets, washed
- 1 cup orzo pasta
- 2 tbsp Italian parsley
- 2 medium carrots, peeled and finely diced
- 3/4 cup dried cranberries
- 1 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp iSpice WellnessTM Salad Seasoning*
- 1/4 cup roasted pumpkin seeds
Directions
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Wrap red beets in aluminum foil, bake on a tray for 1 hour or until fork tender. Let cool completely before peeling and cutting beets into a small dice.
Step 3
Fill a small pot halfway with water and bring to the boil. Once boiling add a pinch of salt
Step 4
Pour orzo into boiling water and stir. Cook for 7 minutes or until tender, drain.
Step 5
In a large salad bowl, combine the warm orzo, cranberries, carrots, beets and parsley.
Step 6
In a small bowl, whisk together the oil, vinegar, mustard, honey and iSpice WellnessTM Salad Seasoning* until well combined.
Step 7
Toss the vinaigrette with the orzo. Sprinkle pumpkin seeds over salad.
Step 8
Serve salad warm or cold.
