Beetroot & Butter Bean Orzo Salad
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 vegetable stock cube
- 300g orzo
- 2 tablespoons olive oil
- 4 cloves garlic
- pinch of dried red chilli flakes
- 2 handfuls of walnuts
- 2 large raw beetroots
- 480g canned butter beans
- 1 bag rocket
- 1 lemon
- pinch of flaky sea salt & black pepper
How would you rate this recipe?
Preparation
Step 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.
Step 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.
Step 3
Add the beetroot and cook for 5 minutes until softened; season generously with salt and pepper.
Step 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).
Step 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.
Step 6
Save recipe for the next time?
