Orzo and Beetroot Salad

So refreshing and delicious—enjoy!


  • 1 cup Orzo
  • 1 cup frozen peas
  • 2 tbsp Olive oil
  • 2 tbsp lemon juice
  • 1 tbsp liquid honey
  • 1/4 cup chopped mint
  • 1 450g tin chunky cut beetroot (you could even use roasted beetroot instead)
  • 50g Feta-crumbled
  • 1 red onion– chopped finely


  • Cook Orzo in plenty of boiling water until just cooked (al dente). Drain well. Refresh in cold water, drain and place in a bowl.
  • Cook frozen peas until just cooked. Set aside to cool.
  • Mix olive oil, lemon juice, honey and mint together and toss through the orzo. Refrigerate for 10 minutes.
  • Just before serving stir through the drained beetroot, feta and red onion.


Orzo Beetroot Salad

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