Yields1 Serving
1 cup buckwheat, quinoa or pearl barley
3 beetroots
⅓ cup Olive Black
100 g freshly grated parmesan
1 onion
150 ml white wine
1 garlic clove
handful beetroot leaves (optional)
handful of fresh dill
goat cheese (optional)
salt/pepper
1Heat oven to 180 degrees Celsius.
2Peel and trim the beetroots and cut into large wedges.
3Place on a large sheet of foil or a baking sheet.
4Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.
5Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.
6Add the onion and garlic, then cook for 3-5 mins until translucent.
7Stir in the buckwheat until well coated with the oil.
8Pour over the white wine, then let the mixture bubble away for 5 mins.
9Stir well, then pour in the water.
10Stir again, cover and cook for 15 mins or until soft.
11Remove the beetroots from the oven.
12Mix in a food processor to make a purée with parmesan and dill.
13 Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.
FACT: Increased consumption of Quality Extra Virgin Olive Oil has been linked to a decreased risk of developing rheumatoid arthritis.
Ingredients
1 cup buckwheat, quinoa or pearl barley
3 beetroots
⅓ cup Olive Black
100 g freshly grated parmesan
1 onion
150 ml white wine
1 garlic clove
handful beetroot leaves (optional)
handful of fresh dill
goat cheese (optional)
salt/pepper
Directions
1Heat oven to 180 degrees Celsius.
2Peel and trim the beetroots and cut into large wedges.
3Place on a large sheet of foil or a baking sheet.
4Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.
5Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.
6Add the onion and garlic, then cook for 3-5 mins until translucent.
7Stir in the buckwheat until well coated with the oil.
8Pour over the white wine, then let the mixture bubble away for 5 mins.
9Stir well, then pour in the water.
10Stir again, cover and cook for 15 mins or until soft.
11Remove the beetroots from the oven.
12Mix in a food processor to make a purée with parmesan and dill.
13 Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.
FACT: Increased consumption of Quality Extra Virgin Olive Oil has been linked to a decreased risk of developing rheumatoid arthritis.
Priceless Beetroot Risotto
