
Baked beetroot with feta and orzo

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Beetroot takes a while to cook and I always think that a lot of its goodness is lost during cooking even when its boiled whole. So in this recipe I decided to prepare beetroot differently. Its important to slice the beetroot very thinly for this recipe. This really doesnt take very long and the slices dont have to be identical (my advice is to wear rubber gloves though as the beetroot will stain). Baking sliced beetroot is not only quicker than cooking whole beetroot it also minimises the loss of nutrients. http://www.everydayhealthyrecipes.com/baked-beetroot-with-feta-and-orzo
ingredients
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serves: 4
4 medium beetroot bulbs
4 cloves garlic finely chopped
150 g feta cheese
1 cup rocket (arugula) leaves, roughly chopped
3 cups cooked orzo pasta (cook according to package instructions)-use about 1 cup raw orzo
6 tablespoons olive oil
Sea salt and black pepper to taste
Nutrition Facts
Baked beetroot with feta and orzo
Servings Per Recipe: 4
Amount per Serving
Calories: 423
- Total Fat: 29.1 g
- Saturated Fat: 8.5 g
- Trans Fat: 0 g
- Cholesterol: 33.4 mg
- Sodium: 531.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 6.4 g
- Sugars: 1.8 g
- Protein: 9.1 g
preparation

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