Beet and Risotto Take 2

We got the “staining” beets this time… the candycane beets are so nice and non-staining, but these we got this week are POTENT! I mean Jenna over at Eat Live Run warned us about the staining power of these bad boys and now I totally see why she had the “red hands!” Go check her recipe out for this Beet Risotto with Goat Cheese… it is DELICIOUS!

I got sorta “snap” happy with the camera during this process… the color is just gorgeous!

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David’s red hands!!

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The progression of THE BEET… washed and trimmed, chopped and diced, plated.

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Throw butter and a white onion in the pot. Then add the beet!

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Give it a stir and cook it down.

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Risotto/Arborio in!

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Chicken stock.

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Stir and cook the liquid out.

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Balsamic Vinegar in.

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GOAT CHEESE… just STOP and smell the amazingness here.

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Plating time! We did chicken with some pesto on top, a salad with baby tomatoes from the DC Garden, and then the risotto!

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You must try this. Go to the market and buy some beets and just give this creamy goodness a try 🙂

A lot has been accomplished today… decluttering, organizing, and decorating.

Here are some sneak peeks… gotta get back to helping with the pickles we are canning!

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Hope your Saturday has been kind to you.

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