Beetroot orzotto
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 40 min

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

Nutrition: per serving

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

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)

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.

delicious. tips

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

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