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Baked Beetroot Orzo

  • Simple
  • 0:30 m
  • 9 ingredients

If you’re short on time and are in need of a cosy and healthy midweek dinner, then this dish is for you! This Baked Beetroot Orzo is a creamy and colourful take on a classic pasta bake and will soon become a midweek favourite across all seasons. Check out the recipe below!

Serves: 4

Ingredients

For the Orzo

  • 400g fresh beetroot
  • 5 sprigs fresh thyme
  • 4 cloves of garlic
  • 300g orzo
  • 800ml vegetable stock
  • 1 tsp salt

Herb Gremolata

  • 2 sprigs of thyme
  • handful of parsley
  • 1 lemon
  • 2 tbsp olive oil
  • flaky sea salt

To Serve

  • sea salt and black pepper
  • good quality plant-based burrata

Before you start

Oven preheated to 200*C | Box grater | Microplane or garlic crusher | Medium pan with a lid

Step 1

For the orzo

  • Wearing gloves to prevent pink hands, peel and grate the beetroot
  • Peel and crush the garlic
  • In your pan, add the grated beetroot, garlic, thyme sprigs, orzo and ½  tsp salt. Pour over the veg stock and cover
  • Transfer to the oven, and cook for 22-25 minutes, stirring once or twice. The orzo is ready when it is tender and all the liquid has been absorbed
  • Whilst the orzo bakes, make the gremolata

Ingredients

  • 400g fresh beetroot
  • 5 sprigs fresh thyme
  • 4 cloves of garlic
  • 300g orzo
  • 800ml vegetable stock
  • 1 tsp salt

Step 2

For the gremolata

  • Remove the leaves from the stem of the parsley and thyme
  • Finely chop the parsley
  • Using a microplane, zest the lemon
  • In a small bowl, combine the herbs with the lemon zest, squeeze of lemon juice, olive oil and pinch of sea salt

Ingredients

  • 2 sprigs of thyme
  • handful of parsley
  • 1 lemon
  • 2 tbsp olive oil
  • flaky sea salt

Step 3

Tuck in

  • When the orzo is cooked through, remove from the oven
  • Top with the oozy burrata and dot over the zesty gremolata
  • Divide between 4 bowls, or eat straight from the pan!

Ingredients

  • sea salt and black pepper
  • good quality plant-based burrata