When you visit the farmers’ market this month, you’ll likely see large bunches of beets with bright pink stalks and giant leaves! Beets are a great source of folate, potassium, fiber, and vitamin C.
Beets get their vibrant pink/red color from an antioxidant called “betalain.” Betalains help protect good cells in your body that keep you healthy! To learn more about beets, read this unbeetable post from last summer.
One of my favorite ways to eat beets is in risotto – a creamy, cheesy rice dish you’re sure to like. Because of the betalains in the beets, beet risotto turns a bright pink! How fun is that?
You’ll need a few simple ingredients to make this risotto. Brown rice, low-fat mozzarella cheese, bouillon cube, onion, beets, and chickpeas (optional).
- Step 1: Even though the large stalks of beets are beautiful, all we need are the bulbs at the bottom. Cut the tops off and save to use in a different recipe.
- Step 2: Peel the skin off the beets using a vegetable peeler.
- Step 3: Slice and dice the beets into small cubes.
- Step 4: Slice and dice onion into small pieces.
- Step 5: In a large fry pan, cook the beets and onions over medium heat until they are soft and tender. Then add the rice.
- Step 6: Slowly add water to the pan. You’ll add about 1/2 cup of water at a time. Stir the water, rice, and vegetables until the rice looks dry. Continue stirring and adding water until the rice is soft and tender (about 30-60 minutes).
- Step 7: Add mozzarella and Parmesan cheese. Stir into risotto until the cheese is melted.
- Step 8: Mix in chickpeas to the risotto mixture.
Now it’s time to enjoy your masterpiece!