Baked beetroot and feta with orzo Recipe

Pour 2 tablespoons of olive oil into a large oven-proof dish. Peel the beetroots, then slice them very thinly and arrange them in the prepared dish.

Crumble the feta cheese evenly over the beetroot slices. In a small bowl, combine the minced garlic with another 2 tablespoons of olive oil, then pour this mixture over the feta and beetroot.

Bake the beetroot and feta for 20 minutes, until the beetroot is tender when pierced with a fork.

While it's baking, bring a pot of salted water to a boil for the orzo. Cook the orzo according to package directions until al dente, then drain it well. Toss the cooked orzo with the rocket leaves and the remaining 2 tablespoons of olive oil, then season generously with sea salt and pepper.