1 pkg (400 g) frozen Green Giant* Valley Selections* Baby Blend
1 lb (500 g) beets
1 tsp (5 mL) olive oil
1 tsp (5 mL) each salt and pepper, divided
1 cup (250 mL) orzo pasta
3/4 cup (175 mL) prepared basil pesto
1/4 cup (60 mL) lemon juice
2 cups (500 mL) fresh baby kale or arugula
1/2 cup (125 mL) shaved Parmesan cheese
1/3 cup (75 mL) toasted pine nuts
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss beets with olive oil, and half of the salt and pepper. Place on baking sheet; roast for 25 to 30 minutes until tender.
Meanwhile, in large pot of boiling salted water, cook orzo for 6 to 7 minutes, adding frozen vegetables in the last 2 minutes of cooking. Drain and transfer to large bowl; toss with pesto, lemon juice and remaining salt and pepper.
Line large serving platter or bowl with baby kale; spoon orzo and vegetable mixture over top. Peel and slice beets; arrange over top. Sprinkle with Parmesan and pine nuts. Serve warm.
Tip: Add shredded chicken or smoked salmon if desired.