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.

Cook the orzo according to the packet instructions. Drain and set aside to cool.