Step 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 them in halves or quarters first.

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

Step 3 Cook orzo in boiling salted water until tender.

Step 4 Meanwhile, combine dressing ingredients.

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