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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.