Saladsdeliciouslyella
Beetroot & Butter Bean Orzo Salad
After you all loved our green orzo on socials, we set about creating a pink version! It’s ended up much more summery with the addition of rocket and lemon. Beetroot is rich in antioxidants, fibre and vitamin C, so you know this dish not only tastes delicious but is also doing your body a world of good. A great addition to a picnic or barbecue, or just a super simple dinner that’s ready in under half an hour.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Dissolve the stock cube in a large saucepan of salted boiling water. Add the orzo and cook for 6–⏱️ 8 minutes until al dente. Drain and refresh under cold water; transfer to a large salad bowl and stir through a little olive oil.
orzo10.6 ozolive oil2 tablespoons
2
While the pasta is cooking, warm the olive oil in a large frying pan set over medium heat. Add the garlic, chilli (if using) and walnuts; cook for 8–⏱️ 10 minutes until fragrant and golden.
olive oil2 tablespoons
3
Add the beetroot and cook for ⏱️ 5 minutes until softened; season generously with salt and pepper.
4
Tip the beetroot and walnuts into the salad bowl with the orzo; add the butter beans and rocket, then toss together briefly (don’t overmix as the orzo quickly absorbs the colour of the beetroot).
orzo10.6 ozbutter beans17 oz
5
To serve, scatter over the reserved rocket, followed by the lemon zest and juice, a drizzle of olive oil, a pinch of flaky sea salt and plenty of black pepper.
lemon1olive oil2 tablespoons
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