- vegetable oil
- 1 red onion, chopped
- 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 200g orzo pasta
- 700ml hot chicken or vegetable stock
- small bunch dill, chopped, a few fronds reserved, to serve
- 100g feta cheese, crumbled
Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
Add the beetroot, plus any juice from the pack, the orzo, hot stock and a little seasoning to the pan. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins.
Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.