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