4 large beetroots, peeled and grated (approx. 500g)
300g orzo pasta
A small bunch of thyme
1 tsp salt
2 tbsp extra virgin olive oil, plus more for finishing
Zest of 1 small orange
100g feta cheese
4 handfuls rocket or other peppery leaves
Put the grated beetroots, pasta and picked thyme into the pan with the salt, 2 tbsp oil and 850ml water. Put the pan on a high heat, cover with a lid and bring to the boil. Simmer for 10 minutes, or until the pasta has cooked and the water has been absorbed. Stir regularly to prevent the pasta from catching on the bottom of the pan.
Spoon on to warm plates and finish with some orange zest, peppery leaves, a crumbling of feta and a good drizzle of olive oil.
Recipe – Anna Jones @we_are_food
