The first beet risotto I made was with a jar of sweet baby beets I was given as a gift. It was good, but really much too sweet for a main meal. It would have made a very nice side to a roast pork tenderloin. This second time though, I made the risotto with a can of beets – I have to admit, I’ve never tackled fresh beets at home. I pureed the beets and folded them into the risotto once it was cooked. The result was hot pink, but delicious. And then there was the really inspired part – I crumbled goat cheese on top! It was the same tart, sweet combination I love in a goat cheese and beet salad, but without the texture – it was delicious. Next time, I would go with more goat cheese, and maybe a few fresh herbs, but this is going to be a new standby – hot pink and all.

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