Most people I know either love beets or dislike them. I fall into the love category! I decided to reinvent a way to use borscht. The borscht infuses creamy risotto with the gorgeous purple color and the delicious beet flavor. The tangy goat cheese and roasted root veggies add so much flavor to this comfort food!
- Cooking and Prep: 50 m
- Serves: 3
Prepare the Beet Risotto
Preheat the oven to 375 degrees Fahrenheit. Dice the sweet potato and beet into small cubes. Drizzle lightly with olive oil and salt and pepper and roast in the oven for 35–40 minutes.
Meanwhile, sauté the diced onion in butter. Add the Arborio rice and continue to stir on a low flame. Season with salt and pepper. Slowly add the veggie stock and borscht, alternating about a cup at a time, while continuing to stir.
Continue to stir on a low flame for 25-30 minutes until fully cooked. If it’s too dry, add a little more stock or borscht. Toss the roasted veggies into the risotto and reserve some to serve on top.
Top with greens, crumbled goat cheese, and roasted veggies.
To make this a whole meal or to add more protein, top with roasted salmon, sautéed tofu, or a poached egg.