It is unfortunate that beets are easily associated with the pickled salad bar specimen that someone, at some point, probably tried to force on you. However, it can’t be denied that the beet is a nutritious addition to any diet. Table beets contain significant amounts of vitamin C in the roots, and the greens are an excellent source of vitamin A. Beets are also rich in fiber, iron, and antioxidants, not to mention their unmistakably sweet, earthy flavor. In this recipe, they add great contrast to the texture of risotto, and make the dish feel a little more substantial. You could easily substitute with red beetroots, but I prefer the golden variety, as they don’t bleed when preparing, and won’t dye the rice as badly. Although it may take a little time and dedication, the half hour spent stirring can easily be forgotten when you are enjoying the final result.

Golden Beet Risotto
makes 4-6 servings

1 tablespoon olive oil

1 cup Arborio rice

1/2 cup dry white wine (I used a 2003 Cassagne-Montrachet (Ramonet) white burgundy, this would be excessive, but I was also drinking it!)

3 cups vegetable stock - heated and kept hot on stovetop

2 golden beets, 3 if they are on the smaller side - separated from greens (remember you can eat these too!), scrubbed and dry

1 tablespoon butter

¼ cup grated parmesan cheese + more for shaving

salt and pepper

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Preheat oven to 425 degrees. Package beats in foil, place on a baking sheet and bake about 45 minutes, until they slightly give to touch. Allow the beats to cool in packaging, and then rub off the skins with a paper towel, using a knife for hard to get spots. Cut into 1” dice, or whatever size you prefer them to be in the risotto.

Heat stock over low heat, keep hot.

In a medium saucepan, heat olive oil over medium-low heat. Add rice and stir with a wooden spoon until it is thoroughly coated and slightly toasted.

Add wine, and cook until it is reduced by half, just a couple of minutes. Add a ladleful (about 1/2 cup) of hot stock, stir until almost all liquid is absorbed. Continue adding stock and stirring, a ladleful at a time, waiting until most liquid is absorbed before adding more, about 20-25 minutes total. Constantly stir, and taste the risotto often to prevent over cooking. The rice should be al dente, but not crunchy - it will also continue to cook when removed from the heat.

Stir in beets, butter, cheese, and a pinch of salt and pepper. Garnish with freshly shaved Parmigiano Reggiano.