Newest favorite

I am consumed with beet-lust. I didn't know much about them until a few years ago, when Hannah introduced me to her teriakied beet recipe. I liked it a lot, but grating the beets was a hand-staining bitch, and I always had to pretend like I didn't think beets tasted like dirt in order to eat them, so I don't make the dish frequently.

Regardless, I bought a few beets last week because they were on crazy sale, and roasted them. I made a beet, mandarin orange, toasted walnut, and goat cheese salad. Insane. It was so amazing. But I'm a bad judge with how many dusty beets will turn into one dish, and bought too many.

With the leftovers, I made red beet risotto with mustard greens and goat cheese. I am fairly certain never ever in my life have I tasted a better dish. I may have even licked my plate.

Red Beet Risotto with Mustard Greens and Goat Cheese

1/4 c butter (I used olive oil to healthify it)
2 beets, cut into 1/2-inch cubes
1 1/2 c chopped white onion
1 c arborio rice
3 c chicken or vegetable broth
1 tb balsamic vinegar
1 1/2 c chopped mustard greens
1 (5 1/2-oz) pkg soft fresh goat cheese

Melt butter/oil in heavy saucepan over med heat. Add beets and onions. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and veingar. Increase heat; bring to a boil. Reduce heat to med-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally (I stirred fairly nonstop. This is risotto we're talking about!), about 15 minutes. Season with salt and pepper. Spool into shallow bowls. Sprinkle with greens and cheese. (Epicurious/Bon Appetit)

Serve with one bottle of sauvignon blanc. Enjoy.