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Healthy & delicious recipes from A.Vogel
Roasted Beetroot with Garden Herbs & Orzo Pasta
- Preparation: min
Time: min - Easy
- Serves 4
- Prep: 5 min
- Time: 80 min
- Easy
- Serves 4
I’ve used beetroot in this recipe as it's packed with so much goodness. I like to use it whenever possible but if you prefer, feel free to use roast carrots or peppers in place of the beetroot. It will still be good for you and your family. Use orzo pasta - very tiny pasta shapes that look a bit like rice - or any other really small types of pasta for this recipe. It just works.
Sally Bee
Ingredients
Roasted Beetroot with Garden Herbs & Orzo Pasta
- 500g bunch beetroot
- 150g orzo pasta (or any other small pasta shapes)
- 1 tbsp extra virgin olive oil
- Handful fresh dill, chopped
- Handful fresh chives, chopped
- 1 tbsp red wine vinegar
- 1 tbsp capers, drained and rinsed.
How to make Roasted Beetroot with Garden Herbs & Orzo Pasta
1. Pre-heat the oven to 190°C.
2. Wash the fresh raw beetroot and remove the leaves, leaving a 3cm of stalk still attached.
3. Place the beetroot (or carrots or peppers) in a large roasting tin, drizzle lightly with olive oil and roast for 50-60 minutes, until tender.
4. Once cooked, leave the beetroot to cool slightly, then peel away and discard the skin and stalks. Cut the beetroot into wedges and toss with the herbs, red wine vinegar and capers.
5. Meanwhile, cook the orzo pasta according to the packet instructions. Once cooked and drained, mix in the beetroot and herbs, toss quickly and serve.
This recipe is packed full of goodness
Due to its high fibre content, beetroot is great for supporting the digestive system, helping to prevent constipation and keep bowels healthy and regular.
About Sally
Sally Bee's story of survival and recovery from three heart attacks in a week at the age of 36 is nothing short of a miracle. Sally attributes much of her remarkable survival to her delicious and achievable healthy eating plan, which she and her whole family enjoy.
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