A bit of experimentation with beetroots last week resulted in this colourful creation - an Orzo and Beetroot Salad, or risotto if you prefer to eat it hot. It is the perfect student dish - healthy, cheap and you can store it in the fridge for a few days to reheat or eat cold. Although not readily available, I managed to find some fresh beetroots in the supermarket, however to save time cooking it would also work with pre-cooked vacuum packed ones.
To serve four you will need...
6-8 fresh or vacuum packed beetroots
One onion
250g orzo
100g spinach
A splash of red wine
-To speed up cooking time, trim peel and chop the beetroots into 1cm thick discs, place on a baking tray in the oven for 1 hour at 180C or until soft.
-If using pre-cooked beetroot cut into small chunks.
-Dice the onion and sweat in a pan for 10 mins.
-Boil a pan of water and add the orzo cook for approx 5 minutes and then drain.
-Once the orzo is cooked add it to the onions along with the beetroot pieces, add a splash of red wine and stir over a low heat until the orzo is a vibrant pink colour then season to taste.
- Add the spinach to the pan at the last minute, or serve with a handful of fresh spinach
Enjoy Z x
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