Preheat oven to 400 degrees Fahrenheit.
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.
Fill a small pot halfway with water and bring to the boil. Once boiling add a pinch of salt
Pour orzo into boiling water and stir. Cook for 7 minutes or until tender, drain.
In a large salad bowl, combine the warm orzo, cranberries, carrots, beets and parsley.
In a small bowl, whisk together the oil, vinegar, mustard, honey and iSpice WellnessTM Salad Seasoning* until well combined.
Toss the vinaigrette with the orzo. Sprinkle pumpkin seeds over salad.
Serve salad warm or cold.
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