Orzo, Feta and Beetroot – A Great Mix - Salad- Frittata

Congratulations Ruth from Once Upon a Feast
She is hosting her 100th Presto Pasta Night Event. This is my contribution.

This will serve 4 people as a first course

1 cup orzo Cooked to manufacturers instructions
3 tablespoons French dressing

1 tablespoons olive oil
1 onion finely chopped
1 courgette grated
Sea salt and freshly ground black pepper
75 gms goat's Feta

2 beetroot medium, roasted and cubed
1 tablespoon oil
Sprinkle dried oregano
Shake of chilli flakes
Sea salt and freshly ground black pepper
1 teaspoon honey
Squeeze lemon juice
Gently sauté the courgette and onion till soft season


Meanwhile cook the Orzo
Drain and toss in French dressing
Add feta crumbled while still hot

Add cooled courgette mix

Saute beetroot in oil
Season
Add herbs and chilli
Add honey and lemon juice and toss.

Place cooked beetroot on top of pasta
Don’t mix till you are ready to serve
The beetroot bleeds and its not so pretty
But it sure tasted good. I had left overs
So the next day
I pre heated the oven to 190C

I peeled and cubed 2 med potatoes
Sauteed them gently in about 4 tablespoons olive oil till cooked

Drained them and drained off excess oil from pan leaving about 1 tablespoon

In a bowl beat 6 eggs and season
Add cooked potatoes and left over orzo salad
Heat pan add mix get it started on the stove top
Transfer to the oven
Cook about 8 minutes
And what do you get but a Fabulous Frittata