2 medium beets, peeled and chopped into bite sized pieces
1 fennel bulb, chopped into bite sized pieces (after removing stem and frond)
2 tbsp extra virgin olive oil, divided
12 ozs orzo
1/4 cup parmesan cheese, plus extra for passing at the table
salt and pepper to taste
Preheat oven to 400 degrees.
Spread the beets and fennel in a roasting pan, and toss the vegetables with 1 tablespoon of the olive oil, plus salt and pepper to taste.
Place the vegetables in the oven and roast for approximately 30 minutes until tender. When done, the beets should be easily pierced with a fork. Remove the roasted beets and fennel from the oven when done and set aside briefly.
After the beets have been roasting for about 15 minutes, begin boiling water and cooking the orzo according to package instructions.
When the orzo is cooked, drain and toss immediately with the remaining tablespoon olive oil. Stir in the beets and fennel, followed by the parmesan cheese. Salt and pepper to taste, and serve the orzo.
Add a can of drained chickpeas or white beans to the roasted beet orzo to make this a vegetarian main dish.