Ingredients

The following ingredients have 4 Servings
  • 4 medium/large beets
  • 5.29 ounces feta cheese (crumbled)
  • ⅔ cup orzo pasta (uncooked, 4.23oz)
  • 2 garlic cloves (finely grated)
  • 0.88 ounces arugula leaves/rocket leaves (2 handfuls, roughly chopped)
  • 2 tablespoons olive oil
  • Fine sea salt and black pepper to taste
  • 1½ tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons vegetable oil (or mild olive oil)
  • 2 teaspoons maple syrup

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.Peel the beets. Halve and then quarter each beet then cut into approx. 1 cm/0.5'' thick wedges.  Place the wedges in a large bowl, season, add 2 tablespoons of oil, grated garlic and give a good stir.
  • Arrange the beetroot wedges on top of the baking sheet and roast in the centre of the oven for 20 minutes.
  • Remove from the oven, crumble the feta over the top and place back in the oven for 15 minutes.  In the meantime boil the pasta in salted water according to packet instructions and make the dressing by placing the ingredients in a bowl and stirring to combine.
  • Remove the beetroot and feta from the oven and either assemble the salad immediately or set aside to cool first.
  • To assemble the salad place all the ingredients in a large bowl, pour over the dressing and stir thoroughly.  Adjust the seasoning and serve.