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How to prepare beetroot

Beetroot orzotto

NUTRITION: PER SERVING
CALORIES:  453KCALS
FAT:  12.3G (4.7G SATURATED)
PROTEIN:  16.1G
CARBOHYDRATES:  65.6G (11.6G SUGARS)
FIBRE:  7.7G
SALT:  1G

Ingredients
500g beetroot, peeled and cut into 3cm cubes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g orzo pasta
800ml vegetable stock, hot
Small bunch fresh dill, roughly chopped
80g soft goat’s cheese (optional)

Method
Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot in a roasting tray and toss with 1 tbsp of the oil. Roast for 40 minutes or until tender. Cool, then blend to a purée.
Heat the remaining oil in a heavy pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the garlic and fry for 1 minute. Stir in the orzo, then add the stock and simmer for 15 minutes.
Add the beetroot purée and most of the dill, then season and stir until combined – the pasta should now be pink. Cook for another minute, then serve topped with the goat’s cheese (if using) and remaining dill.

delicious. tips

If you’re short of time, buy 300g ready-cooked beetroot (not in vinegar).

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