Roasted beetroot, feta and orzo salad
Introduce
Chef :
Kate Carless
Roasted beetroot, feta and orzo salad
A lovely friend delivered some beetroots from his allotment last week and I wasn’t sure what to do with them but I’m pretty pleased with how this turned out. Simply roasted with a little balsamic vinegar and combined with some deliciously sweet tomatoes from my own garden makes for a yummy seasonal summer salad. Roasting the beetroots takes a while but the rest is super quick, simple and seasonal. You could add anything else you fancy to it too.
Ingredient
Food ration :
2 people
Cooking time :
1 hr (includes time to roast beetroots)
Cooking instructions
* Step 1
Preheat the oven to 180 degrees c. Wash and trim the beetroots. Chop into bite size pieces and place on a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast the beetroots for 30 mins (or until soft), tossing occasionally. After 30 minutes remove from the oven and drizzle with balsamic vinegar. Return to the oven for another 5-10 minutes. Then set aside.
* Step 2
Cook the orzo according to the packet instructions. Drain and set aside to cool.
* Step 3
Next, finely chop the spring onions, dice the tomatoes and once cool, add to the orzo with the beetroots, crumbled feta, lemon juice and seasoning. Mix together and serve.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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