As pumpkin, I tend to roast beetroot in the oven to intensify its flavor. If the beetroot is really fresh you can use all of it. To reduce oven time I chop the beetroot in cubes. Spread a drizzle of olive oil, cover and bake in the oven at 180° for approximately 1h, until tender. For this recipe I preroasted 2 large beetroots. MIx half of the amount in the blender.
Chop and fry 1 red onion, 4 garlic cloves and 1 chili in a mixture of olive oil and butter. Add 120 grams ( 60 pp) of good quality risotto and 1 table spoon of cumin seeds. Bake until glazy. Add 2 table spoons of balsamic vinegar and 1 table spoon of dried thyme. Allow to evaporate. Add the beetroot puree. Stir regularly while adding vegetable stock cup by cup. Once the rice is al dente (+/- 20 mins) add the beetroot cubes. Taste, add pepper and salt. Finish with chopped fresh parsley.
Serve with grated parmigiano and ricotta with za’atar. Cheap, healthy, colorful, awesome food.
Doc V's Healthy Kitchen 