I've had a thing for beets since the very first time I saw them nestled in at the Pizza Hut salad bar, glinting conspicuously in the light like purply-pink jewels. But I was a little young then and my palette only stretched as far as croutons and cucumbers. Unfortunately, my memory too had been tainted by the boiled, soggy mass that'd once been served up for "school dinners" (it had proceeded to dye my mash a lucid shade of mauve - I went hungry that lunchtime). So it was only recently when mum bought some home, fresh, that I figured if it looks SO beautiful, there must be a way to make it taste just as good, right?
It didn't take a lot to be honest - once [not soft] boiled, salted and peppered, it's brilliant in salads, as a side or just a snack. So tasty, in fact, that for a long time there was little temptation to experiment at all. But it has fast become a weekly grocery staple and as autumn steers us from summers salad to simmering stews, what better for weekend brunch than a super simple, mega comforting risotto?
What you'll need -
Now, I know very well that beets are something of a love/hate thing (and let's face it, they do turn out an alarmingly pink risotto) and I'm yet to meet someone who doesn't enjoy a long, lazy brunch. So yes, turning this out on the table may seem a little dicey, as the last thing you want is a less-than-comforting meal. Though I'm in no doubt, if you are perhaps accompany with these twice-baked potatoes, or some Mexican scrambled eggs?
Enjoy! SL x