Ingredients
- null 8 red beets, divided
- null ⅓ cup olive oil, divided
- null ¾ tsp salt, divided
- null ½ tsp pepper, divided
- null 4 ½ cups vegetable broth
- null 2 bay leaves
- null 1 onion, diced
- null 1 Tbsp fresh thyme, finely chopped
- null 1 cup RiceSelect® Arborio Rice
- null 1 cup dry white wine
- null ⅓ cup Parmesan cheese, grated
- null 2 cloves garlic, minced
- null 4 cups loosely packed beet greens, chopped
- null ½ cup goat cheese, finely crumbled
Instructions
- Preheat oven to 425°F. Toss together 6 beets, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Wrap each beet individually in foil; arrange on parchment paper–lined baking sheet. Roast for 25 to 35 minutes or until tender. Let cool slightly; peel and cut into wedges. Peel and dice remaining beets and set aside.