Beet Greens & Purple Sticky Rice Salad

I made some roasted beets yesterday and the greens were too beautiful to throw away.  I made this salad with items I already had in the refrigerator and pantry.  I think this would also be good with some toasted slivered almonds.


1 bunch of beet greens, cleaned and cut in bite size pieces
1 ½ cups purple sticky rice
8 oz. sweet potato orzo
15 oz. can reduced sodium garbanzo beans, drained
½ red onion thinly sliced
5 oz. cherry tomatoes, halved
10.5 oz sunburst golden tomatoes, halved
Zest and juice from 2 lemons
½ t. dried basil
½ t. dried oregano
Pinch red pepper flakes
1 t. salt
1 T. honey
Fresh cracked pepper to taste


Prepare purple sticky rice in rice cooker with 2 ½ cups water.  When finished cooking place in a large serving bowl

Cook sweet potato orzo according to package directions.  Rinse and place in a large serving bowl with purple sticky rice.

Sauté the beet greens in a large non stick skillet with just a bit of water.  Sauté just until the greens to bright green and slightly wilt.  Remove from skillet and place in bowl with orzo and rice.

Add garbanzo beans, red onion, cherry and sunburst tomatoes in with the beet greens, orzo and


Using a small bowl add lemon juice and zest, basil, oregano, red pepper flakes, salt, pepper and honey and whisk well.  Pour dressing over salad and mix well.

Serve immediately or chill for later.