Heat the oven to 200°C/400°F. Toss together the beetroot with the honey, balsamic, olive oil and salt and pepper to taste. Roast for 45 minutes until tender.
After about 20 minutes start cooking the orzo. Heat a drizzle of olive oil in a pot over a medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and turn the heat to high. Cook for 5 minutes until the mushrooms are browned. Season to taste.
Add the orzo and vegetable stock to the pot and bring to a boil. Simmer for about 10 minutes, until the orzo is tender and the stock is absorbed.
Serve topped with the beetroot, feta, dill and lemon zest.
Nutrition information is an estimate and will vary depending on the exact ingredients used.