One-pot orzo with beetroot, thyme and orange recipe

You can use any colour of beetroot you like here – I adore the deep magenta or the red ones, but yellow and pink work well too. Vegans can leave out the feta.

Serves 4
4 large beetroots, peeled and grated (prepared weight around 500g)
300g orzo pasta
A small bunch of thyme
1 tsp salt
2 tbsp olive oil, plus more for finishing
Zest of 1 small orange or clementine
100g feta cheese
4 handfuls rocket or other peppery leaves

1 Put the grated beetroots, pasta and picked thyme into the pan with the salt, 2 tbsp oil and 850ml water. Put the pan on a high heat, cover with a lid and bring to the boil. Simmer for 10 minutes, or until the pasta has cooked and the water has been absorbed. Stir regularly to prevent the pasta from catching on the bottom of the pan.

2 Spoon on to warm plates and finish with some orange zest, peppery leaves, a crumbling of feta and a good drizzle of olive oil.