Tuscan Orzo Salad with Roasted Beetroot | Colorful Autumn Grain Bowl
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40 min
Quick
Kifli Kukták
Laktató és ragyogó őszi főételsaláta olasz módra: édeskés, sütőben karamellizálódott fűszeres céklakockák, al dente főtt orzo tészta, krémesen omlós feta sajt, friss roppanós rukkola és pirított fenyőmag finom balzsamos dresszinggel összeforgatva.
Ingredients
Preparation method
Roasting and preparing the beetroot
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.
Cooking the orzo and toasting the seeds
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.
Chef's tip
Even faster with pre-cooked beetroot: if you are in a hurry, you can use vacuum-packed pre-cooked beetroot. In this case, the roasting time is reduced to 15 minutes, just enough for the edges to get nicely browned.
Great for the next day too: this grain salad keeps very well in the fridge, making it ideal for work lunches or picnics. If making ahead, add the arugula and toasted seeds just before serving to keep them crisp.
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