Beetroot, Orzo and Feta Bowl

A bowl bursting with flavour to brighten up summer lunches.

Difficulty: Easy

Time: 30 minutes

Serves: 2


·       200g feta cheese

·       200g orzo pasta

·       1 jar of Baxters Baby Beetroot

·       1 Granny Smith apple, sliced into matchsticks

·       50g pistachio nuts

·       50g pomegranate seeds

·       120g rocket

·       75ml rapeseed oil

·       1 tsp Dijon mustard

·       1 clove of garlic, peeled and crushed


Cook the orzo pasta according to the pack instructions and allow to cool.

Drain Baxters Baby Beetroot, retaining the vinegar.

For the dressing, whisk 40ml of the beetroot vinegar with the oil, mustard, garlic plus salt and pepper.

Cut the baby beetroot into wedges.

In a large bowl mix the cooked orzo pasta, beetroot wedges and rocket, add enough dressing to coat.

To serve, crumble over the feta, and top with the pistachios, pomegranate seeds and apple.

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