Tasty beetroot and pasta salad

Instructions

1 Preheat oven to 190°C. Trim stalks off beetroot and boil whole for about 8 minutes to slightly soften. If you have large beetroot, cut in halves or quarters first.

2 Drain beetroot, peel and dice them. Place in a shallow roasting pan. Drizzle with oil and roast for 25 minutes or until tender.

3 Cook orzo in boiling salted water until tender.

4 Meanwhile, combine dressing ingredients.

5 Drain cooked orzo. Mix with beetroot, walnuts, celery and dressing. Stir in parsley (if using). Top with crumbled feta. Serve warm or chilled, garnished with extra fresh parsley if desired.