PREP TIME: 10mins COOKING TIME: 30mins

I love a traybake! Quick & easy family friendly meal that can be ready in just under 30 minutes.

Organic earthy beetroot, creamy creme fraiche and a zesty organic parsley gremolata, I love the vibrancy of this dish!

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice.

Zero Waste: you can use the beetroot stems and leaves too. Just wash well and finely chopped, adding the beetroot stems when you add the grated beetroot.

Seasonal Swaps: you can replace the beetroot with butternut or carrots. If you want to be creative you can also make the gremolata with carrot tops!

Serve 4 with leftovers.

 

 

SERVING SUGGESTION

Serve with a simple salad.

INGREDIENTS
  • 200g orzo
  • 500ml (plus two tablespoons stock) vegetable stock (hot)
  • 300g beetroot, peeled and grated
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fine salt
  • 1/4 cup creme fraiche
  • 1 lemon juice & zest
  • 4 dill fonds, leaves picked
  • 1/3 cup walnuts, toasted & chopped
  • salt & pepper

Gremolata

  • handful parsley, leaves only
  • 1 small garlic clove
  • zest one lemon
  • olive oil
  • salt  & pepper
METHOD
  1. Preheat oven to 180c
  2. In an ovenproof dish add the grated beetroot (stems & leaves if using), orzo, garlic, olive oil, salt and 500ml stock. Mix well and cook for 25 minutes or until cooked through but still have a bite (al dente). If not cooked through pop back in the oven in 5 minutes intervals until al dente.
  3. Mix in the creme fraiche, reserving two tablespoons to add as a garnish later. Add the 2 tablespoons stock and a squeeze of lemon juice. Taste and season with salt & pepper (and perhaps another squeeze of lemon).
  4. While the beetroot is cooking make the gremolata, Chop together the parsley and garlic until fine. Add this to a small bowl, add enough olive oil to form a paste. Season with salt and lemon zest
  5. To serve swirl the creme fraiche through the dish. Top with olive oil, the walnuts and the dill. You can either serve the gremolata alongside the dish or dollop a few teaspoons over the dish. Enjoy!

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PREP TIME: 10mins COOKING TIME: 30mins

I love a traybake! Quick & easy family friendly meal that can be ready in just under 30 minutes.

Organic earthy beetroot, creamy creme fraiche and a zesty organic parsley gremolata, I love the vibrancy of this dish!

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice.

Zero Waste: you can use the beetroot stems and leaves too. Just wash well and finely chopped, adding the beetroot stems when you add the grated beetroot.

Seasonal Swaps: you can replace the beetroot with butternut or carrots. If you want to be creative you can also make the gremolata with carrot tops!

Serve 4 with leftovers.

 

 

SERVING SUGGESTION

Serve with a simple salad.

INGREDIENTS

  • 200g orzo
  • 500ml (plus two tablespoons stock) vegetable stock (hot)
  • 300g beetroot, peeled and grated
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fine salt
  • 1/4 cup creme fraiche
  • 1 lemon juice & zest
  • 4 dill fonds, leaves picked
  • 1/3 cup walnuts, toasted & chopped
  • salt & pepper

Gremolata

  • handful parsley, leaves only
  • 1 small garlic clove
  • zest one lemon
  • olive oil
  • salt  & pepper

METHOD

  1. Preheat oven to 180c
  2. In an ovenproof dish add the grated beetroot (stems & leaves if using), orzo, garlic, olive oil, salt and 500ml stock. Mix well and cook for 25 minutes or until cooked through but still have a bite (al dente). If not cooked through pop back in the oven in 5 minutes intervals until al dente.
  3. Mix in the creme fraiche, reserving two tablespoons to add as a garnish later. Add the 2 tablespoons stock and a squeeze of lemon juice. Taste and season with salt & pepper (and perhaps another squeeze of lemon).
  4. While the beetroot is cooking make the gremolata, Chop together the parsley and garlic until fine. Add this to a small bowl, add enough olive oil to form a paste. Season with salt and lemon zest
  5. To serve swirl the creme fraiche through the dish. Top with olive oil, the walnuts and the dill. You can either serve the gremolata alongside the dish or dollop a few teaspoons over the dish. Enjoy!

Print Friendly, PDF & Email