• vegetable oil
  • 1 red onion, chopped
  • 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)
  • 200g orzo pasta
  • 700ml hot chicken or vegetable stock
  • small bunch dill, chopped, a few fronds reserved, to serve
  • 100g feta cheese, crumbled


  • STEP 1

    Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.

  • STEP 2

    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.

  • STEP 3

    Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.

Goes well with


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A star rating of 4.5 out of 5.25 ratings