Roasted Beet and Orzo Pasta

Beets are one of my favorite ingredients to use, especially since I can buy them fresh from our local farmers market (http://halifaxfarmersmarket.com/).  They are so versatile that we are able to enjoy them raw in salads,   in pickling, in soups and in pasta, which is my favourite way to use beets. Having them slow roasted in course sea salt and olive oil and tossed in pasta with parmigiano cheese is simply divine. Whether you grow your own beets or purchase them from a local market this pasta is an easy, flavourful dish that will not disappoint.  The magnificent color, texture and bursting beet flavor will impress all of your family and friends.

Ingredients
Serves 4
10 small beets  - peeled
2 tbsp olive oil
1 tsp course sea salt
2tbsp unsalted butter
1 cup orzo pasta
3 cups low sodium chicken stock
1/2 cup dry white wine
1/2 cup parmigiano cheese
salt and pepper to taste






Directions

1. Wash and peel beets.
2. Place on a sheet pan and toss with oil and salt.
3. Bake for 25-30 minutes on 350 degrees.  (Until soft but still hold their shape)
4. Slice each beet in quarters
5. Heat a deep saute pan on medium heat and melt butter.
6. Add orzo pasta and cook for 2 minutes.
7. Add wine and cook for 2 minutes.
8. Add stock 1 cup at a time until each cup is absorbed.
9. Once you add the last cup of stock be prepared to add the beets and cheese once the stock is almost absorbed. 
10. Stir in ingredients until well combined making sure you remove the pan from the heat. 
11. Plate and serve.

Buon Appetito!