Baked beetroot with feta and orzo


by: Everyday Healthy Recipes

Beetroot takes a while to cook and I always think that a lot of its goodness is lost during cooking even when it’s boiled whole. So in this recipe I decided to prepare beetroot differently. It’s important to slice the beetroot very thinly for this recipe. This really doesn’t take very long and the slices don’t 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.


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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

how is this calculated?

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1.  Preheat the oven to 400 F/ 200 C/ gas mark 6. Pour 2 tablespoons of oil into a large oven proof dish and set aside. Peel the beetroot, slice it very thinly and place the slices in the oven dish. Crumble the feta over the beetroot, combine the garlic with 2 tablespoons of oil and pour on top. Bake for 20 minutes.

2.  In the meantime boil the pasta, drain and combine with the rocket and the remaining oil. Season well. Place a desired amount of the baked beetroot on top of the pasta, drizzle with a little more oil if you like and enjoy! Serve hot or cold, as a main or side dish. Makes 4 servings.

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