Preparation

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Wash the beetroots, slash them lightly and sprinkle them with olive oil. Place them on a piece of foil and bake them in a preheated oven at 180°C (air heater) for 40-50 minutes, until they soften. Remove them from the oven and when they are slightly cool, remove the foil and peel them off.

Mash the beetroots in a food processor, until they become a smooth paste and  set aside.
In a large non-stick pan or in a shallow, medium casserole, heat the olive oil over medium heat and sprinkle with freshly ground pepper. Add the onion and sauté for 2-3 minutes, until it gets soft and sweet, but not too brown. Add the kritharaki and sauté for 2 minutes, stirring constantly with a wooden spoon, until its grains shine
Add the wine and cook for 30 seconds, until the alcohol evaporates. Pour in half the broth and once it starts boiling, add the mashed beetroot. Lower the heat and stir until the “kritharaki” absorbs all the liquid. Pour in the rest of the stock and cook, until it is absorbed. Add the butter, stir and remove from heat. 

Add salt and pepper, add the halloumi and a little orange zest and serve right away!