Whole-Wheat Orzo with Beets, Pancetta & Caramelized Onions

Celebrate the hearty flavors of fall with our toasty whole-wheat orzo, red beets, savory pancetta and caramelized onions. We top it off with crisp golden pine nuts and nutty Parmigiano—a pasta recipe you have to try!

Image of whole wheat orzo with beets, pancetta, and caramelized onions
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  • Category Title Pasta Salad

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • Bring large pot of water to a boil. Blanch beet greens and stems, about 2 minutes in boiling water. Quickly transfer to bowl of ice water. Once cooled, squeeze out excess water. Continue to boil beets until tender, another 8-10 minutes. Remove beets from boiling water and allow to cool. Peel and dice beets.
  • Heat large saucepan over medium heat. Toast pine nuts until lightly golden, about 4 minutes. Transfer to a small bowl and set aside.
  • Add 3 tablespoons olive oil to same saucepan. Once oil is hot, add pancetta and cook for 3 minutes on medium-high heat until it begins to brown. Add onions and cook together for another 8 minutes, until onion is golden brown. Next, add garlic and salt, cooking down further until onions are softened. Introduce beets and greens.
  • Bring a large pot of salted water to a boil and cook pasta according to package instruction for al dente texture.
  • Toss beet mixture with hot pasta and cook together for 2 more minutes to marry flavors. Serve topped with toasted pine nuts and Parmigiano-Reggiano.

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