Orzo Salad with Cranberries Beets and Pumpkin Seeds
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
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
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.