Beetroot takes a while to cook and I always think that a lot of its goodness is lost during cooking even when it’s boiled whole. So in this recipe I decided to prepare beetroot differently.
It’s important to slice the beetroot very thinly for this recipe. This really doesn’t take very long and the slices don’t have to be identical (my advice is to wear rubber gloves though as the beetroot will stain). Baking sliced beetroot is not only quicker than cooking whole beetroot it also minimises the loss of nutrients.
Feta cheese is an important ingredient in this recipe as it complements the sweetness of the beetroot. Baked feta is also not as sharp and acidic as raw feta so it doesn’t overpower the dish. The only drawback of using feta is that once opened it spoils quickly. Normally I would try to use up leftover feta within 1 or 2 days of opening (not always with success I must admit), but this time I decided to freeze it!
Last week was #EatitCookitFreezeit week raising awareness about food safety and food waste, and it made me realise that I could waste less food if I was more organised and made more of a conscious effort to try to prevent it. I came across a useful site which gives helpful tips on freezing foods I never thought were suitable for freezing (http://canyoufreeze.com/feta-cheese/). I learned for example that I can freeze my leftover feta! Hope it works.
If you can’t eat or cook it – freeze it!
4 medium beetroot bulbs
4 garlic cloves, finely chopped
150 g feta cheese
1 cup rocket (arugula) leaves, roughly chopped
3 cups cooked orzo pasta (cook according to package instructions)-use about 1 cup raw orzo
6 tablespoons olive oil
Sea salt and black pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6. Pour 2 tablespoons of oil into a large oven proof dish and set aside. Peel the beetroot, slice it very thinly and place the slices in the oven dish. Crumble the feta over the beetroot, combine the garlic with 2 tablespoons of oil and pour on top. Bake for 20 minutes.
In the meantime boil the pasta, drain and combine with the rocket and the remaining oil. Season well. Place a desired amount of the baked beetroot on top of the pasta, drizzle with a little more oil if you like and enjoy! Serve hot or cold, as a main or side dish. Makes 4 servings.