Roasted Beetroot and Beans Orzo Salad Recipe
Ingredients
Ingredients for the salad
- 4 medium beetroot
- 300 g risoni
- 1 diced onion
- 2 garlic cloves
- 3 tbsp chopped dill
- juice from 1 lemon
- 1 tin drained rinsed butter beans
Ingredients for the tofu feta
- 1 tbsp oregano
- 1 tbsp nutritional yeast
- 1 tbsp miso paste
- 1/2 tsp salt, pepper
- 1/3 jar boiling water
- 1/3 jar lemon juice
- 1/3 jar apple cider vinegar
- 250 g extra firm tofu
Instructions
Preparation
- Peel and dice 4 medium beetroots.
- Drizzle with a little oil and roast at 180 degrees for approx 40 minutes or until just tender.
- Pan-fried diced onion and garlic cloves.
- Add the cooked beetroot, onion and garlic to a blender with a splash of water and 1 tsp vegan stock powder and blend until smooth.
- Cook risoni according to the pack.
- Stir the beetroot puree through the cooked pasta.
- Then add chilli, lemon juice, and butter beans.
- To make tofu feta cut the tofu into cubes, and add spices. Shake it well and leave it to marinate as long as possible (overnight is best).
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