Heat oven to 180 degrees Celsius.
Peel and trim the beetroots and cut into large wedges.
Place on a large sheet of foil or a baking sheet.
Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.
Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.
Add the onion and garlic, then cook for 3-5 mins until translucent.
Stir in the buckwheat until well coated with the oil.
Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour in the water.
Stir again, cover and cook for 15 mins or until soft.
Remove the beetroots from the oven.
Mix in a food processor to make a purée with parmesan and dill.
Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.