I picked up some golden beets from my friend Rick at the Rockwall Farmer's Market for this salad.
The recipe is from a favorite cookbook... "Sensational Salads" by Barbara-Scott Goodman.

4 small BEETS, preferably a mix of red and gold
6 Tbsp. extra-virgin OLIVE OIL
2 tsp. BALSAMIC VINEGAR
4 CARROTS, peeled and cut into 1/2-inch disks
4 PARSNIPS, peeled and cut into 1/2-inch disks
6 SHALLOTS, peeled
KOSHER SALT
1 lb. ORZO PASTA
3 Tbsp. fresh LEMON JUICE
8 SCALLIONS, trimmed and minced
1/2 c. fresh FLAT LEAF PARSLEY
1/3 c. PINE NUTS, lightly toasted
Freshly ground PEPPER

Preheat the oven to 350 degreees F.

Wrap the beets tightly in foil to make 2 packages (2 beets in each) and roast until tender, about 1 hour.
Let cool, slip off the skins, and cut the beets into quarters lengthwise.
Transfer to a medium bowl and add 1 Tbsp. olive oil and 1 tsp. vinegar and toss together.

Meanwhile, put the carrots, parsnips, and shallots in a large roasting pan.
Add 2 Tbsp. olive oil and salt to taste and toss well to coat the vegetables.
Roast stirring occasionally, until the vegetables are lightly browned and tender, about 30-40 minutes.
Transfer to a medium bowl and add the remaining 1 tsp. vinegar and 1 Tbsp. of olive oil and toss together.

Cook the orzo according to the package directions.
Drain, cool, and transfer to a large bowl.
Add 2 Tbsp. lemon juide and toss well.
Stir in the roasted carrot mixture, scallions, parsley, and pine nuts and toss gently to combine.
Add the remaining 1 Tbsp. lemon juice, the remaining 2 Tbsp. olive oil, and salt and pepper to taste and toss well.

Spoon the reserved beets over the top of the salad.
Drizzle with additional lemon juice and olive oil if desired.
Serve at room temperature.

If you have leftovers, it is also good heated with some olive oil drizzled on top and sprinkled with some Parmesan cheese.

Serves 6-8