Lunch, Main, Accompaniments

Beetroot, Orzo & Feta Bowl

A bowl bursting with flavour to brighten up summer lunches.

Difficulty Easy
Time 30 minutes
Serves 2
  • 200g feta cheese

    200g orzo pasta

    1 jar of Baxters Baby Beetroot

    1 Granny Smith apple, sliced into matchsticks

    50g pistachio nuts

    50g pomegranate seeds

    120g rocket

    75ml rapeseed oil

    1 tsp Dijon mustard

    1 clove of garlic, peeled and crushed

Baby Beetroot
Baby Beetroot
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Cook the orzo pasta according to the pack instructions and allow to cool

Drain Baxters Baby Beetroot, retaining the vinegar to make a dressing

For the dressing, whisk 40ml of the beetroot vinegar with the oil, mustard, garlic, salt and pepper

Cut the baby beetroot into wedges

In a large bowl mix together the cooked orzo pasta, beetroot wedges and rocket, adding enough dressing to coat

To serve, crumble over the feta, and top with the pistachios, pomegranate seeds and apple

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