Orzo with beetroot, apple and feta
Orzo, also known as ‘rice-shaped pasta’, is a versatile and delicious pasta that lends itself well to a wide variety of dishes. You can eat this orzo pasta both hot and cold. Combine with fish or as I did, with a fried vegetable skewer. The anise seeds add an extra touch to this flavor combination.
- cutter / blender
- cooking pot
- 250 gr orzo pasta
- 5 cooked beetroot
- 250 ml beetroot juice
- ½ apple
- 200 gr feta cheese
- ½ teaspoon anise seeds
- 1 tablespoon olive oil
- salt and pepper
- Boil the orzo pasta in water with 1 tablespoon of olive oil and a pinch of salt. Once cooked, place in a colander to drain excess water. Mix with a little olive oil so that the paste does not stick.
- Cut 4 cooked beetroot into large pieces and put them in the blender together with the beetroot juice. Mix this into a fine, smooth sauce. Pour the sauce into a pot, season with salt and pepper and add the anise seeds. Mix well.
- Cut the remaining beetroot and half an apple into small cubes. Spoon them into the sauce. Crumble the feta and spoon half of it into the sauce. Adjust seasoning if necessary.
- Add the pasta, mix well and crumble the rest of the feta on top.I finished it off with some mint leaves, but that is optional. I served this dish together with grilled veggie skewers.
Orzo pasta… would you also like to get started yourself? Here are some other orzo dishes that can be found on the blog.
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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