Beetroot orzo with smoked sheep's cheese
This vibrant orzo salad strikes the perfect balance between sweet and savoury. Balsamic-marinated beetroot and melted smoked sheep's cheese come together with a dash of zesty cranberries to create a delightful harmony. Orzo never tasted so good!
Preparation
Step 1
4 tbsp olive oil – 1 tsp balsamic vinegar – 1 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sesame oil – 1 garlic clove
Mix the olive oil, vinegar, honey, Kikkoman soy sauce, sesame oil and crushed garlic until well combined.
Step 2
50 g orzo pasta – 2 boiled beetroots – 160 g smoked sheep's cheese (oscypek, Manchego or similar)
Cook the pasta, and dice the beetroot and cheese. Place the beetroot in a bowl, pour over the sauce and mix.
Step 3
2 tbsp cranberry jam – 1 handful of radish sprouts for decoration
Put the pasta, beetroots with sauce and cheese into jars. Pour the remaining sauce and jam over them. Garnish with the radish sprouts.
Tip:
To make a lighter salad, replace the orzo pasta with a mixture of lettuce or rocket salad.
Recipe-ID: 1358
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4 tbsp olive oil – 1 tsp balsamic vinegar – 1 tbsp honey – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sesame oil – 1 garlic clove
Mix the olive oil, vinegar, honey, Kikkoman soy sauce, sesame oil and crushed garlic until well combined.
50 g orzo pasta – 2 boiled beetroots – 160 g smoked sheep's cheese (oscypek, Manchego or similar)
Cook the pasta, and dice the beetroot and cheese. Place the beetroot in a bowl, pour over the sauce and mix.
2 tbsp cranberry jam – 1 handful of radish sprouts for decoration
Put the pasta, beetroots with sauce and cheese into jars. Pour the remaining sauce and jam over them. Garnish with the radish sprouts.
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