Spiraled Beet Risotto

spiraled beet risotto

I’ve fallen in love with these beets like a chocoholic falls in love with a Kit Kat bar. I saw them from across the farmers’ market and was intrigued by the tiny droplets of root vegetable bliss. I got the idea for beet risotto, in all its pink-hued glory from one of my favorite vegan chefs, Christina Pirello. While you may avoid the beet stain on your counters and your hands, that same pinkish color is a gorgeous way to color your risotto.

Instead of using larger beets and chopping them into 2-inch cubes, which you of course could use if that’s what you have on hand, these tear drop shaped beets make the perfect little bite. I sliced them up into rounds to display the funky spirals found within.

Beets are also great for detoxification because they have a phytonutrient called betalains. Betalains are what give beets that deep red color. When you’re looking for intensely healthy fruits and vegetables, one of the most obvious clues is found in the deep pigment. Consider the super dark green found in kale and Spirulina or the bright purples found in purple cabbage and plums. Remind yourself that when a food is saturated with color, it’s also saturated with antioxidants.

Spiraled Beet Risotto

15 to 20 mini tear drop shaped beets, stems removed, peeled, and sliced
2 tbsp olive oil separated
Sea salt and pepper to taste
1 tsp dried thyme
4 cups water or vegetable broth
1 small onion, chopped
1 cup arborio rice
1/4 cup dry white wine
2 tbsp soy milk
1 tbsp chopped flat leaf parsley for garnish

Method

1. Add beets to a baking pan. Top with 1 tbsp olive oil, sea salt, pepper, and thyme. Toss with your hands.

2. Add to an oven preheated to 400 degrees and cook for 30 minutes or until a fork easily punctures the skin.

3. Place water over low heat and warm it up.

4. In a separate skillet, saute onion in 1 tbsp olive oil until fragrant. Add in rice and saute for 1 minute. Add wine and stir constantly until the wine absorbs.

5. Ladle warm water in one scoop at a time and stir until it absorbs. Repeat until the rice is cooked all the way through, about 35 minutes.

6. Add in beets. Season with salt and pepper and top with soy milk.

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More on Beets
Kale, Beet, and Baby Bella Quinoa with a Spirulina Balsamic
Roasted Turnip, Beet, and Chickpea Salad with a Lemon Vinaigrette

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.