Last Saturday, I went to the farmer's market and bought some organic orange* beets. I can't think of a time that I ever knowingly ate beets, and really wanted to give them a shot.
A few days ago, I stumbled upon this recipe for Beet and Beet Greens risotto via Design*Sponge. I followed the recipe pretty accurately but omitted fresh parsley {I had none}, used red wine in place of white, and did not make the horseradish cream sauce.
After smelling the mixture at first as it was cooking, I was skeptical. But when it was all done, and had been mixed with a generous helping of Parmesan, it was awesome.
If you're a beet virgin, try this recipe first and you will not be disappointed.
A few days ago, I stumbled upon this recipe for Beet and Beet Greens risotto via Design*Sponge. I followed the recipe pretty accurately but omitted fresh parsley {I had none}, used red wine in place of white, and did not make the horseradish cream sauce.
After smelling the mixture at first as it was cooking, I was skeptical. But when it was all done, and had been mixed with a generous helping of Parmesan, it was awesome.
If you're a beet virgin, try this recipe first and you will not be disappointed.
*As I shredded the orange beets, they oxidized and became greenish/brown. Hence why the risotto itself is not orange.