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.
Join the Olive Oil Club.
