Roasted beetroot with garden herbs and orzo pasta
I’ve used beetroot in this recipe as its so packed with goodness, I like to use it whenever possible. However, if you want to make this dish but substitute the beetroot for roast carrots or peppers, feel free. It will still be good for you and your family and tastes super. Use orzo pasta - very tiny pasta shapes that look a bit like rice - or any other really tiny pasta for this dish. It just works!
Serves 4
Ingredients:500g bunch beetroot 150g orzo pasta (or any other small pasta shapes – wholegrain if available)1 tbsp extra virgin olive oil Handful fresh dill, chopped Handful fresh chives, chopped 1 tbsp red wine vinegar 1 tbsp capers, drained and rinsed
Method:
Pre-heat the oven to 190°C
Wash the fresh raw beetroot and leaving a 3cm of stalk still attached but remove the leaves
Place the beetroot (or carrots or peppers) in a large roasting tin, drizzle lightly with olive oil and roast for 50-60 minutes, until tender
Once cooked, leave the beetroot to cool slightly, then peel away and discard the skin and stalks. Cut the beetroot into wedges and toss with the herbs, red wine vinegar and capers.
Meanwhile, cook the orzo pasta according to the packet instructions. Once cooked and drained, mix in the beetroot and herbs, toss quickly and serve.