Anticiplate

When I was younger, I only knew the taste of beets from their canned form. I hated their taste because of the liquid that the vegetable was preserved in. When I started to cook, I decided I needed to reintroduce the beet to myself. So, I chose to roast them.

If you have not had a roasted beet, you are missing out! To roast a beet, you can preheat your oven to 400 degrees. Wrap the beet (in its skin), in foil and roast for 1 hour, or until fork tender. Then, when it has cooled, peel the skin off. 

Beets are becoming my new butternut squash. And by that I mean that for a while there, I was becoming winter-squash fixated. But because it is officially spring (even though it is still cold here in Seattle), I have been leaning towards more festive colors, and delicate flavors. On Sunday, I made the Beet Green and Goat Cheese pasta for two of Erik’s buddies. Because they do not sell the beet greens separately (don’t ask me why?), I had to buy two bunches beets to get the “greens”. So, I decided to roast about 8 beets, four red and four yellow, for the week. Tonight, I decided to use the beets in a rather unconventional way. Instead of the ubiquitous goat cheese and beet salad with balsamic (yes, that is my default), I decided to try them in a risotto. It turned out delicious, and is definitely a healthier alternative to a plain white risotto. 

How do you cook beets? 

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

16 fresh prawns, peeled and deveined

3 cloves garlic, minced

2 tbsp. olive oil

Kosher salt and Black pepper

2 tbsp. olive oil

1 onion, diced

3 1/2 c. chicken broth

2 tbsp. garlic, minced

1 c. arborio rice

1/4 c. white wine

2 red beets (previously roasted at 400 degrees for 45 minutes)

1/2 c. parmigiano reggiano, grated

2 tbsp. fresh thyme leaves

Kosher salt and Black pepper

In a bowl, mix the prawns, minced garlic, olive oil and salt and pepper. Let marinate while making the risotto. Preheat oven to 500 degrees. 

In a large, non-stick skillet heat olive oil over medium heat. Add the onions and saute for 4 minutes, until softened. Meanwhile, heat the chicken stock in a small saucepan over medium heat. 

Add the garlic to the onions, and saute for 1 minute. Add the rice and let toast for 2 minutes. Add the wine and let the wine cook off. Then add 1 c. of broth and stir into the rice, until absorbed. Continue to add more broth, one cup at a time, until absorbed. 

Before the last cup of broth, add the diced beets and the thyme leaves. Stir continuously, until beet juice is absorbed into the rice. Add the last cup of broth and let absorb. Remove from heat and add the parmigiano and stir until creamy. Season with salt and pepper to taste. 

While the risotto is cooling, place the shrimp on an oiled baking dish and cook for 3 minutes on one side. Turn over and cook for 1 more minute. 

Serve risotto in shallow bowls topped with 4 shrimp each. Top with fresh thyme leaves.