Brightly colored foods such as beets have my attention all year round. As much as I love eating them while in season (June to October), I need to get my fix of this yummy root in my juices and wherever else I can squeeze them in. A seriously delicious way to enjoy this earthy treat is to make a hardy risotto which pairs well with many—if not all—proteins. You can easily pack this dish full of nutrients, and customize it to your taste buds. After testing this recipe several times, I was finally able to balance the flavors just right. **Remember to use the highest quality, non-gmo and organic ingredients, you deserve the best. **
2 Tsp Coconut Oil
1 ½ cup Diced White Onion
1 cup Arborio rice
2 Tbsp Minced+peeled fresh ginger
1 Tsp Garlic powder
¼ Tsp Sea salt
¼ Tsp White pepper
2 Tsp Finely chopped fresh rosemary
2 ½ cups Peeled beets (pulse in food processor)
5 cups Roughly chopped swiss chard
4 oz Goat cheese
1 oz Goji berries
½ cup Toasted pecans (chopped)
½ cup Dry white cooking wine
½ cup Water
15 ounces Vegetable stock (boxed or homemade)
Separate, chop, process, and measure all your ingredients before turning on the stove.
In a large 8 quart sauce pan heated to medium-high, add oil, and onions. Saute onions until translucent, then add rice, ginger, goji berries and rosemary. Saute for a minute while stirring. Add wine; then cook until wine is almost completely absorbed while stirring constantly.
Then add beets, water, stock, garlic powder, white pepper and salt . Bring to a boil. Cover, and lower the heat to a simmer. Depending on your stove this could be anywhere below medium, but not too low. Let simmer and stir occasionally for about 20 minutes until beets are soft.
To finish, add the swiss chard and stir in for 3-5 minutes until leaves are wilted and soft. Add goat cheese until fully blended.