Roasted Beet and Goat Cheese Risotto
Who else out there loves beets? I think they’re awesome and I’m SOOO glad I was introduced to them a couple years ago. One of the great things about beets is the vibrant pink tint they give to anything they touch.
I think beets pair so well with goat cheese. So I replaced the Parmesan in the recipe with goat cheese. Risotto is one of those things that I forget to make at home and then once I make it once, I want to make it every weekend. It does take some time and a lot of stirring, but the end result is worth it.
I used a variety of beets that we got in our CSA box (I’m going to miss our weekly veggies when the CSA wraps up for the season here in a few weeks). Only some of these beets went into the risotto. The others were used in salads and just eaten with a splash of basalmic and a spoonful of goat cheese.
If you enjoy beets and goat cheese, you’ll definitely enjoy this roasted beet and goat cheese risotto. And, there’s really nothing better than eating pink food!
One Year Ago: Homemade Marshmallows, Smores Cookies, and Smores Brownies
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Roasted Beet and Goat Cheese Risotto
Yield: Serves 6
Ingredients:
3 medium beets, trimmed
olive oil
salt and pepper to taste
3 1/2 cups reduced-sodium chicken broth
3 cups water
1 small onion, finely chopped
2 Tbsp olive oil
2 cups arborio rice
1/2 cup dry white wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup crumbled goat cheese
Directions:
Put oven rack in middle position and preheat oven to 425°F.
Place beets on a piece of foil. Drizzle with olive oil and season with salt and pepper. Bake for 1 hour until tender. Allow to cool in foil for 30 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
Stir in beets, salt, and pepper and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Recipe adapted from Gourmet, seen on Love and Olive Oil
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.