Golden Beet, Spinach & Farro Risotto

I love when experiments go in your favor! I feel like lately I have cooked some really crazy meals that I don't even know what I was trying to accomplish. Tonight, the moons were aligned and it all worked out. I set out to do a slightly different salad, but with what I had to work with I got a risotto type side dish. Fantastic!

Can I quickly add how much I love golden beets. They are so delicious and lighter in flavor than regular red beets. I'm starting to wonder why the red beet is more common. Is it easier to grow ... shouldn't be. Why is red the norm? There are many other beet varieties that don't even get noticed because people hear the word 'beet' and keep on walking. Stop and try the rainbow of beets!

Golden Beet, Spinach & Farro Risotto

Serves 4 side dishes or 2 meals

3 medium golden beets, small diced
1/4 t salt
1/4 t papper
1 t olive oil

1 T butter
1/2 medium onion, diced
2 garlic cloves, minced

3/4 c farro
2 c vegetable stock

1/3 c shaved parmesan
2 c spinach, chopped
1/2 t balsamic vinegar

Preheat the oven for 375°.

Mix beets with oil, salt and pepper and roast for 20-25 minutes or until soft.

Meanwhile, sauté the onion and garlic in butter. Once onion is translucent, add in farro and cook for 1-2 minutes. Begin adding stock 1/2 cup at a time. Until the farro is completely cooked. Turn heat to low.

Mix the parmesan, spinach, beets and balsamic to the farro. Season to your liking and enjoy!