Baked Beetroot Orzo
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
Ingredients
For the Orzo
<item-todo-done>400g fresh beetroot<item-todo-done><item-todo-done>5 sprigs fresh thyme<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>300g orzo<item-todo-done><item-todo-done>800ml vegetable stock<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>
Herb Gremolata
<item-todo-done>2 sprigs of thyme<item-todo-done><item-todo-done> handful of parsley<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> flaky sea salt<item-todo-done>
To Serve
<item-todo-done> sea salt and black pepper<item-todo-done><item-todo-done> good quality plant-based burrata<item-todo-done>
Before you start
Oven preheated to 200*C | Box grater | Microplane or garlic crusher | Medium pan with a lid
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
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
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!