Beetroot orzotto

  • Portion size: Serves 4
  • Hands-on time 30 min, oven time 40 min
  • Difficulty: easy

If you’re short on time try this beetroot orzotto recipe – it’s a great choice for a healthy midweek dinner.

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Ingredients

  • 500g beetroot, peeled and cut into 3cm cubes
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g orzo pasta
  • 800ml vegetable stock, hot
  • Small bunch fresh dill, roughly chopped
  • 80g soft goat’s cheese (optional)
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Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot in a roasting tray and toss with 1 tbsp of the oil. Roast for 40 minutes or until tender. Cool, then blend to a purée.
  2. Heat the remaining oil in a heavy pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the garlic and fry for 1 minute. Stir in the orzo, then add the stock and simmer for 15 minutes.
  3. Add the beetroot purée and most of the dill, then season and stir until combined – the pasta should now be pink. Cook for another minute, then serve topped with the goat’s cheese (if using) and remaining dill.
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Nutrition

  • 453kcals Calories
  • 12.3g (4.7g saturated) Fat
  • 16.1g Protein
  • 65.6g (11.6g sugars) Carbs
  • 7.7g Fibre
  • 1g Salt

Quick wins & tips

If you’re short of time, buy 300g ready-cooked beetroot (not in vinegar).

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