We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C.
Place the beetroot wedges in a parchment-lined tin with the feta on top. Toss with the olive oil, salt and pepper.
Roast for about 30 minutes, or until tender.
Let cool slightly and blend in a high-speed blender, adding a splash of water if it doesn't blend.
In a pot, cook the garlic and shallot in a little olive oil for 2-3 minutes until fragrant.
Add the orzo and toast for 1 minute, stirring gently.
Pour in the broth and cook for 8-10 minutes until the orzo is almost tender.
Add the beetroot feta sauce for the last 3 minutes of cooking and stir until creamy.
Serve warm, topped with fresh dill and extra crumbled vegan feta.
Want to keep this recipe for later? We can email it to you!
A little sweet onion can replace the shallot.
Use 750-900 ml broth depending on how creamy you like it.
Made here on the stovetop; a stirring kitchen machine also works.
Can I use regular feta cheese instead of vegan feta?
Yes, regular feta cheese can be used if you are not following a vegan diet.
What can I use if I don't have fresh dill?
You can substitute fresh dill with dried dill or another fresh herb like parsley.
How do I know when the beetroot is tender?
The beetroot is tender when you can easily pierce it with a fork.
Can I prepare the beetroot feta sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days.
What type of broth should I use?
You can use vegetable broth for a vegan option or chicken broth if you prefer.
