Tuscan Orzo Salad with Roasted Beetroot | Colorful Autumn Grain Bowl

Preheat the oven to 200 °C. Peel the beetroot and cut it into uniform cubes of about 1.5 cm. Line a baking sheet with baking paper, place the beetroot cubes on it, drizzle with half of the extra virgin olive oil (approx. 20 ml), add the crushed garlic, then season with salt and freshly ground black pepper. Toss thoroughly.

Roast the beetroot at 200 °C for 25–30 minutes, until the edges are slightly caramelized and the inside becomes tender when pierced with a fork. Once roasted, remove from the oven and let cool until lukewarm.

In a large pot, bring a generous amount of lightly salted water to a boil. Add the orzo pasta and cook according to the package instructions (approx. 8–10 minutes) until perfectly al dente.