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.
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.
Open in Cookpad AppSteps
- 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.
- 2
Cook the orzo according to the packet instructions. Drain and set aside to cool.
- 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.
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