Tag Archives: roasted beet recipe

Roasted Beet Risotto

12 Mar

Zak and I love beets.  I love their slightly sweet, super earthy flavor and jewel-like colors.  They are also packed with awesome nutritional content such as folate, manganese, vitamin K, fiber, vitamin C, omega-3 fats, and potassium with very few calories, cholesterol (none), or fat.  We also love risotto – the creamy, rich rice is such wholesome, delicious comfort food.

My awful pictures don’t do this beautiful dish justice.  The risotto is dyed a really striking and beautiful red color due to the beets.  The beets themselves stand out like little gems of sweet, earthy yumminess.  Beets pair extremely well with goat cheese and with Parmesan, so a little dose of each adds an incredibly rich, creamy mouth feel as well as a great interplay of textures.  This recipe makes four large main course servings, so if you’re like us and are cooking for two, stay tuned for a way to use up the leftovers.

Roasted Beet Risotto

3-4 medium beets, scrubbed clean

4 tbs. olive oil, divided

Kosher salt and freshly cracked black pepper

3-4 cloves garlic, peeled and chopped

5 cups lamb stock

1 cup arborio rice

1 tbs. butter

1 tbs. goat cheese

1/4 cup Parmesan-Romano, grated

Preheat oven to 400º.

Trim off both ends of beets.  Place on a sheet of tinfoil and drizzle with a tablespoon or two of olive oil.  Season with kosher salt and freshly cracked black pepper.  Fold up edges of tinfoil and crimp to create a packet.

Place in oven and roast forty minutes or until easily pierced with a fork.  The cooking time will vary depending on the size of your beets.

Carefully open tinfoil packets to avoid steam.  Let cool.  Reserve any oil that has pooled in the bottom of the tinfoil packets.

Peel off skins and cut into 1/4″ to 1/2″ cubes.

Bring chicken stock to a simmer in a medium saucepan.  Cover and reduce heat to low.

Heat a 10″ cast iron skillet over medium-high heat.  Add remaining olive oil to pan to heat as well as any olive oil reserved from roasting the beets.  Add garlic and cook until fragrant, about 30 seconds.  Add rice and cook for 2-4 minutes until very slightly golden brown.  Add 1/4 cup of chicken stock and cook, stirring constantly, until liquid is absorbed, about 30 seconds.  Stir in another cup of broth.  Cook 5-7 minutes until liquid is nearly absorbed, stirring almost constantly.  Reserving at least 1/4 cup broth, add remaining broth 1/2 cup at a time, stirring almost constantly.  Wait until each portion of broth is nearly absorbed before adding next batch.  This process will take at least 30-45 minutes.

Stir in remaining broth, cheeses, and butter.  Taste for seasonings.  Add in the beets.  Cook 2-3 minutes until thoroughly heated and rice turns red.  Serve immediately.

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Roasted Beet and Goat Cheese Sandwich

7 Mar

If you like goat cheese and you like beets, you will looooooovvvvvvve this sandwich.  It is simple, delicious, and super easy.  The earthy sweetness of the roasted beets pairs perfectly with the goat cheese and the balsamic vinegar lends the perfect bite.

We’re beet freaks in this house, so I serious upped the beets from the original recipe at Chow.  To cut down on the cholesterol, I also reduced the amount of the goat cheese and used Brummel & Brown rather than real butter.   It was absolutely delightful and pretty much guilt-free.

Roasted Beet and Goat Cheese Sandwich

Adapted from Chow

3 medium beets, scrubbed clean with greens removed

1 tsp. balsamic vinegar

1 tbs. Brummel & Brown, divided

4 slices whole wheat bread

3 tbs. goat cheese, at room temperature

Kosher salt and freshly cracked black pepper

Preheat oven to 375º.

Roll out two large sheets of tinfoil (about six inches long) and place them on top of one another.  Place beets on center of sheet and drizzle with 1 tbs. of olive oil, making sure beets are evenly coated.  Season with kosher salt and freshly cracked black pepper.  Create a tinfoil packet for the beets by folding the top layer of tinfoil lengthwise, folding the edges over, and crimping.  Repeat with the bottom layer of tinfoil.  Just in case, place on a baking sheet to catch drippings.  Place beet package in oven and roast roughly one hour.  When cooked, a knife will be easily inserted into the largest part of the beet.

When beet is fully cooked, remove tinfoil packet from oven and carefully open (there will be steam, so watch out).  Once cool enough to handle, slip off skin of beet.   You may want to use a pair of latex gloves to avoid staining your fingers.  Using a mandolin or knife, cut into 1/8″ slices.

In a small bowl, mix together beet slices, balsamic vinegar, kosher salt, and freshly cracked black pepper.  Let sit 10-15 minutes (beets should absorb the vinegar).

Butter both sides of all slices of bread with Brummel & Brown.  Crumble 1 1/2  tbs. of cheese over 2 slices of bread.  Top each slice with half of roasted beets, crumble half of remaining cheese over roasted beets.  Top with remaining slice of bread.

Melt remaining Brummel & Brown in a large cast iron skillet over medium-high heat.  Add sandwiches and cook 4-5 minutes per side until golden brown, heated through, and cheese is melted.  Cut each sandwich in half and serve.

Beet Risotto with Feta Cheese

14 Nov

This dish was both pretty (the picture doesn’t really do it justice) and delicious.  The slightly salty feta worked really well with the sweetness of the roasted beets.  Neither Zak nor I had ever eaten non-pickled beets outside of in borscht that we could recall, so I was a little apprehensive about how the flavors of this dish would work together.  In the end, it was a really nice meal.  The rice had a pale pink color from the mixture of pureed beets and chicken stock and the ruby gems of the beets and green flecks of the cilantro poked through to give a nice contrast.  If you love risotto and like beets (or are at least willing to give them a try!), I suggest making this yummy, savory dish as soon as possible.

Beet Risotto with Feta Cheese

Adapted from FoodNetwork.com

3 large beets, scrubbed clean with greens removed and reserved for another purpose

5 cups homemade chicken stock

3 tbs. olive oil, divided

1 tbs. Brummel & Brown

1 cup Arborio rice

1/2 cup onion, finely diced

3 cloves garlic, minced

2 tbs. cilantro, roughly chopped

1/2 tsp. crushed red pepper flakes

2 oz. feta, crumbled

1/2 cup sliced almonds

Preheat oven to 350º.

Wash beets very thoroughly, scrubbing to remove dirt if necessary.  Cut off greens and set aside for another purpose (I’ll be posting a recipe that includes them within the week if you’re not sure what to do with them and need some inspiration).  Place beets on a large sheet of aluminum foil.  Drizzle with one tablespoon of olive oil and season with kosher salt and freshly cracked black pepper.  Fold aluminum foil to create a “pouch” for the beets (pictured below¹).  Place beets in preheated oven and roast about an hour or until largest beet can be pierced easily with a knife.

Let beets cool until easily handled and then remove skins (they should slide off easily).  [Note: If your beets are red or ruby beets, you may want to use a pair of kitchen gloves to clean the beets, lest your hands stain and you look like you committed some horrible homicidal act.]

Cut beets into 1/2″ chunks and transfer 3/4 of beets into a food processor along with 2 cups of homemade chicken stock and blend together until smooth.  Transfer combined beets and chicken stock into a medium stock pot.  Add remaining chicken stock to the stock pot.  Add cilantro and crushed red pepper flakes and heat over medium heat.  Keep at a low simmer.

Heat olive oil in a large sauté pan over medium heat.  Add onion and garlic and sauté until onion is transparent, 3-4 minutes.  Add rice to oil and toast it for 3-5 minutes until lightly golden brown.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 25-35 minutes, but may take longer.

Once final cup of stock is almost absorbed, add reserved roasted beets and stir to combine.  Heat through, roughly 5 minutes.  Add crumbled feta cheese and Brummel & Brown and stir to combine. Add most of almonds to the pan and stir to combine, reserving a small handful for garnish.   Zak and I like a little bit of a crunch to our risotto from time to time, so I let all the liquid bubble away on the bottom and the rice to crisp up, then folded the crispy bottom into the rest of the risotto.  Top with reserved almond slivers.

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