By Chef Ella Freyinger
This is a sexy dish that draws you in with a saturated punch of color. A truly irresistible aesthetic that is dense with sweetness, tartness and earthiness. Rich in folate to control the damage done to our blood cells, high in fiber which promotes digestive health, full of antioxidants that reduce our susceptibility to disease as well as a laundry list of other benefits. Make this dish when you are really looking to fill your body with nutrition and love!
- 3 medium red beets (trimmed and greens reserved)
- 3 cups vegetable broth
- 3 cups water (or more)
- 2 shallots, minced
- 2 cups Arborio rice
- 1⁄2 cup dry rose or white wine
- 1 tsp sea salt
- Freshly ground black pepper
- 2 oz goat cheese (plus more for garnish)
- Olive oil
- Place the beets into a saucepot and cover with cold water. Place on the stove over high heat and bring to a boil, immediately reduce to a simmer and cook for 45 minutes or until the beets are tender. Remove beets to cool. Strain beet cooking liquid and reserve 3 cups.
- Once cooled, roughly chop beets and transfer to a blender. Blend until smooth, adding some of the reserved beet cooking liquid if needed. This can be done the day before.
- Preheat oven to 425° F.
- Using a kitchen towel, dry any excess moisture off beet greens. Add the greens to a parchment line baking sheet, toss with 1 tbsp olive oil and sea salt. Place in the oven and cook for 10-15 minutes or until the greens begin to brown and are crisp. Remove from the oven and set aside to cool.
- Add vegetable broth and reserved cooking liquid to a medium saucepan and bring to a gentle simmer over medium heat.
- Heat 3 tbsp olive oil in a Dutch oven or other heavy pot over medium heat. Add shallots and cook until translucent, about 3-4 minutes. Add rice and cook, stirring constantly, for about 2 minutes. Season with salt.
- Add wine and cook, continuing to stir, until the liquid is mostly absorbed. Using a ladle, add the warmed broth mixture about 1⁄2 cup at a time. Stir until broth is mostly absorbed while keeping the risotto at a strong simmer. Continue adding broth and stirring, making sure each addition is mostly absorbed before adding the next. After about 20 minutes the rice will being to look creamy while still al dente.
- Stir in the beet purée, goat cheese, 1 tsp salt and black pepper.
- Divide into bowls and garnish with crispy beet greens, crumbled goat cheese and edible flowers.