Golden Beet Risotto

Hi there. I can’t believe it, but this is finally my first blog entry! This has been something I’ve been wanting to do for a while…I have to admit, I am not a computer savvy person, which is why I haven’t done this sooner. After two failed attempts (and some costly life lessons learned along the way), I finally got together with a wonderful young lady who has helped me through this whole thing; and (drumroll please)  here… it… is! I am literally so excited to have this blog available to post all my recipes that I have developed over the years. YAYYYY!  And, I want to thank you so very much for stopping by and checking out my first post. Please come back often and I hope to share with you some wonderful recipes that will rock your world!!

So, I love risotto – it is one of my comfort foods. Even though I love making a traditional parmesan risotto, I can get bored with it. I thought golden beets would be a wonderful, earthy twist.

Did you know beets are high in vitamins and minerals, as well as containing good amounts of fiber, iron, potassium and folic acid? They are heart healthy, help clean your kidneys, help lower blood pressure, lower cholesterol, and they treat anemia and fatigue. Those are some pretty good health benefits!

This risotto combines golden beets with kale, balsamic vinegar, and goat cheese for a hearty comfort meal. Golden beets are sweeter than red beets; they are also less earthy and mellower in intensity. If you want to introduce yourself to beets, start with this delicious recipe. And if you are already on the beet bandwagon, this one won’t disappoint!


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Golden Beet Risotto
This risotto combines golden beets with kale, balsamic vinegar, and goat cheese for a hearty comfort meal.
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Course Main Dish
Servings
as a vegetarian main
Ingredients
Course Main Dish
Servings
as a vegetarian main
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees. Peel and chop beets into 1 inch cubes, place on a sheet pan and drizzle with oil, salt and pepper. Roast for 20-30 minutes or until tender. Move to a food processor and set aside to cool.
  2. Place walnuts on the same sheet pan you used for the beets and roast them for 5 minutes. Set aside.
  3. Combine balsamic vinegar and honey in a small saucepan and simmer over medium heat until it’s reduced in half, about 20 minutes.
  4. Rinse, dry and de-stem your kale. Roughly chop and set aside.
  5. Warm stock in a large pot on stovetop. In a large pan, with lots of surface area, heat 3 tbls of butter and sauté chopped onion for 2 minutes. Add minced garlic and sauté an additional minute. Stir in Arborio rice and cook for 2 minutes. Add wine and cook until absorbed.
  6. Using a ladle, add one cup of heated broth to rice and bring to a low simmer while stirring. When the broth is absorbed add another cup of broth, stirring every few minutes. Repeat until you have about one cup of broth left.
  7. Puree roasted beets with 1 tbls water then stir into risotto.
  8. Stir in chopped kale, and 3 ounces of goat cheese and one tbls butter until everything is mixed well. If you need some more liquid, stir in the remaining cup of stock.
  9. Put risotto on a serving dish, and top with balsamic glaze. Garnish with toasted walnuts and the remaining 1 ounce of goat cheese, crumbling it over the top.
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8 thoughts on “Golden Beet Risotto

  1. Hi Claudia, congratulations on your first blog post. It looks as if you have been doing this for a while. As beets are a very big and important part of Russian cuisine, I am looking forward to trying this recipe, it sounds so delicious!

    1. Thanks so much Ulya! The first time I ever ate a beet was at your house! Can you believe that? I still don’t love red beets, but know how healthy they are so I like to mix with lots of different flavors. My favorite hummus is made with them, they give it such a wonderful pink color! Golden beets are my favorite though. Hope you enjoy the risotto! 🙂

  2. I love golden beets and they give this risotto such a beautiful color!! Congrats on the new blog, it’s fabulous!

    1. Thanks Allyson, you are so sweet! This computer stuff is all so confusing to me. It’s still a work in progress, but needed to get out there. I gave up on perfection. Lol

  3. So excited for you, Claudia – congrats on launching your new blog! This recipe looks absolutely delicious – can’t get over that stunning golden color. And love the info you included about the benefits of beets (I have no idea about their kidney health support)

  4. Congrats Claudia!! Your blog looks amazing and your pictures really (!!) shine in this format!! Can’t wait to try this risotto – it looks amazing!!

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