Beet you glad you are reading todays post. I love beets but that was not always the case. I remember vividly the first time I enjoyed eating beets. My parents subscribe the Food and Wine magazine and frequently prepare meals from its monthly recipes. We made a Beet Risotto recipe torn from the pages of the magazine. The beet dish was excellent and I have enjoyed eating beets ever since. So what do you have to lose, give it a try, eat yourself some beets. Recipe include below.
|Roasted Beets and Sweet Potatoes all from the Farmers Market!|
|The Last of the Leftover Beet Risotto...|
- Beet Risotto (my revised version)
- 7 cups low-sodium vegetable broth
- 4 tablespoons unsalted butter
- 1/4 cup coconut olive oil
- 1 large red onion, finely chopped
- 2-6 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
- 3 cups arborio rice (1 1/4 pounds) I use Carnaroli Rice from Lotus Foods
- 6 ounces hard goat cheese, freshly grated (1 1/2 cups)
- In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
- Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets and cheese. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls serve garnished with sliced beets.