Beetroot, Spinach & Goats Cheese Risotto

This is the first time I have cooked with raw beetroot. I usually buy the pre-cooked versions for ease, but I saw this recipe on the Vitamix website and just had to try it. The problem with raw beetroot is that if you break the skin, the bright red pigment leaks out and stains everything it makes contact with, including skin. I can’t see the damage I have made by cutting them to go in my blender, but I’m sure I created a mess. The end result however was worth any mess. The rich, earthy flavour that the beetroot stock gave to the dish was incredible. If you love beetroot then you just have to try it! If you don’t have a blender that can handle juicing raw beetroot, then by it premade. It would work just as well.

Print Recipe

Beetroot, Spinach & Goats Cheese Risotto

Keyword

Barley, Beetroot, Cheese, Goats Cheese, Spinach, Walnuts

Prep Time

10 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 600 ml vegetable stock
• 600 g raw beetroot approx.
• 1 tsp dried thyme
• 2 tsp olive oil
• 1 onion
• 1 clove garlic
• 125 g barley
• 100 g spinach approx.
• 100 g goats cheese
• 50 g walnuts

Keyword Barley, Beetroot, Cheese, Goats Cheese, Spinach, Walnuts Prep Time 10 minutes Cook Time 50 minutes Servings people Ingredients 600 ml vegetable stock 600 g raw beetroot approx. 1 tsp dried thyme 2 tsp olive oil 1 onion 1 clove garlic 125 g barley 100 g spinach approx. 100 g goats cheese 50 g walnuts

Instructions

To prepare:

1. Preheat the oven to 200 degrees celsius.
2. Trim any stems and roots off the beetroots, taking care not to pierce the skin.
3. Place one of the beetroots in a roasting tray and sprinkle over 1 tsp of the olive oil. Season with a little salt and pepper if you like.
4. Roast in the oven for 40 minutes.
5. Make up the vegetable stock and pour it in to the jug of the blender.
6. Cut the remaining 2 beetroots in to quarters and quickly transfer them to the blender. I wore disposable gloves for this step to stop my hands from staining.
7. Add in the dried thyme, then blend for 1 minute or until a smooth liquid has formed.
8. Peel and dice the onion.
9. Peel and crush the garlic.
10. Add the onion and garlic with the remaining tsp of the olive oil to a large frying pan.
11. Weigh the barley.

To Cook:

1. Heat the frying pan over a medium heat and fry its contents for 5 minutes.
2. Pour in the barley and continue to fry for another minute.
3. Lower the heat to medium-low and pour in the beetroot stock. Stir well and leave to simmer for approx. 40 minutes or until the barley is cooked.
4. Once the 40 minutes are up on the roasting beetroot, remove it from the oven and leave to cool for a little before peeling off the skin with your hands and cutting in to small chunks.
5. Sprinkle the walnuts on a baking tray and roast in the oven for 5-6 minutes.
6. Add the beetroot chunks to the risotto with around 5 minutes left to cook.
7. When the risotto is cooked, stir through the spinach and sprinkle over the goats cheese. Leave the spinach to wilt before removing from the heat.
8. To serve, divide the risotto between 2 bowls and sprinkle over the toasted walnuts. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.