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Beetroot orzotto

Beetroot orzotto

Pretty in pink—this looks good, and does good.

To celebrate organic September we've partnered with Borough Broth Co. This vibrant, nutritious, one pot meal is perfect for days when you need a quick pick me up.

Beetroot is packed with benefits—antioxidants, nitrates and folate help your cardiovascular health and general well-being. Plus, Borough Broth's delicious chicken bone broth means this recipe boosts your immune system and gut health too.

Beetroot season is in full swing, so grab yourself a bunch and give this a go.

Here's the method:

Serves 4

Heat your oven to 200°C/ 180°C fan assisted.
Wash your beetroot.
Chop your beetroot into 1-2cm slices and add to your roasting tin or dish.
Drizzle with extra virgin olive oil and season with salt and pepper.
Roast for 10-15 minutes or until slightly softened. (If you're using pre-cooked beetroot skip steps 1-4).
While the beetroot is roasting chop your courgette into 1-2 cm slices.
Add the chopped courgette, dried orzo, salt and pepper (to taste) and a drizzle of EVOO to your roasted beetroot. Stir to combine.
Add your pouch of bone broth (we love Borough Broth's chicken!) and about 2-300ml water.
Cook for 20-25 minutes (covered), until the water is absorbed and the orzo is cooked. Add more liquid if needed. If you'd like more of a crisp cook for 10-15 with the lid, then remove the lid for the final 10 minutes.
Finely slice your basil leaves and stir them through the orzotto.
Top with a crumble of feta, a crunch of pumpkin seeds, a squeeze of lemon and a drizzle of liquid gold.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.