This Baked Beetroot with Feta & Orzo is a super quick and easy, delicious vegetarian weeknight dinner idea – this healthy meal comes together in under 30 minutes!
BAKED BEETROOT WITH FETA AND ORZO
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 quite 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 minimizes the loss of nutrients.
You will find more tips on preparing beetroot in the oven in my Roasted Beetroot Zoodle Salad with Tahini recipe post!
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 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. 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.
Here is the link: (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!
I am bringing this easy Baked Beetroot with Feta & Orzo recipe to Meat Free Mondays hosted by Tinned Tomatoes, Pasta Please hosted by Thinly Spread and Cook Once Eat Twice hosted by Searching for Spice.
- 4 medium beets
- 4 garlic cloves finely chopped
- 150 g feta cheese
- 1 cup 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 arugula 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.
You will save time if you boil the orzo while the beetroot is in the oven.