Beetroot and Blue Cheese Orzotto
Beetroot and Blue Cheese Orzotto



  • 500g beetroot, cut into 3cm cubes
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 800ml veg stock
  • 300g orzo
  • Small bunch of dill, chopped
  • 80g blue cheese, crumbled
  • Preheat the oven to 200C. Pop the beetroot in a roasting tray and toss with 1 tbsp oil. Roast for 40 mins, until tender, then blend to a puree. Meanwhile, heat the remaining oil in a pan and fry the onion to soften, then toss in the garlic and fry for a minute more. Stir in the pasta, add the stock and simmer for 15 mins.
  • Add the beetroot puree and most of the dill, season well and stir to combine. Cook for a minute or two, then serve topped with the blue cheese and remaining dill.
40 mins
4 serving

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