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 beetroot150g orzo Pasta (or any other small pasta shapes)1 tbsp extra virgin olive oil Handful fresh dill, choppedHandful fresh Chives, chopped1 tbsp red wine vinegar1 tbsp capers, drained and rinsed
Method
Pre-heat the oven to 190C. Wash the fresh raw beetroot and leave 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.