Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.21 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the dressing
- 2tablespoons balsamic vinegar
- 2tablespoons olive oil
- 1tablespoons honey
- 1teaspoons lemon juice
- 4 medium beetroot, cooked
- 80grams feta, crumbled
- 160grams orzo pasta, cooked as per packet instructions
- 1 medium white onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 pinch salt
- 1 pinch pepper
- 80grams rocket
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
11.2grams
Fat
14.6grams
Carbs
42.5grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The salty feta and the sweet beetroot blend into the orzo pasta really well in this recipe.
Method
Step 1 of 5
Cook the orzo pasta as per packet instructions and then drain and set to one side.
Step 2 of 5
Dice the beetroot into small cubes.
Step 3 of 5
Heat up a non-stick pan to a medium heat and then fry the onion, garlic and beetroot for 4 minutes while tossing.
Step 4 of 5
Combine your dressing ingredients and set to one side.
Step 5 of 5
Serve the orzo pasta with the fried vegetables on top, crumble the feta on top and garnish with rocket, seasoning and dressing.
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