Time to make me some dinner! The kids are happily playing in blue sand (because it’s more fun when it’s blue) and this is on my kitchen counter, saying, “We’re ready for whatever you have in mind.”

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What I have in mind is…Roasted Beet Risotto with Walnuts & Swiss Cheese*!

I know the title of this is going to turn you off. I mean, roasted beets??? Who eats beets? I know I never had before this recipe. I’m a little embarrassed to say, I wasn’t entirely sure what they looked like. Turnips, radishes, beets…they all run together for me – probably because I never really eat any of them. All root vegetable connoisseurs feel free to mock me.

After a quick google search and some deep breaths, I took the dive and tried this sucker out.

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OMG. This is delish. Like…just stop squirming about the idea and TRY it. You won’t regret it. Even my husband, who is bit more of a reluctant pescatarianism than myself, has asked that this recipe stay on the regular rotation.

First of all, get that oven preheating to 450° F and peel and chop those beets into wedges. You can buy a bunch of beets (about 4 small ones) for around $1.75 – depending on the time of year you buy them. This recipe calls for about 7 beets, so this is a $3.50 investment in beets. I know, it’s a little intimidating to put that kind of stock in something like beets.

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They have the consistency of a sweet potato, so it’s a good thing they’re small or I would be struggling with the chopping part. I know…chopping food is not my strong point. Word of warning: beets excrete (yeah, probably shouldn’t use that term for food, but…) they EXCRETE purplish red juice everywhere when you cut into them. If you aren’t careful, it will look like a massacre happened in your kitchen so don’t make this shit in your wedding dress or anything! Toss them with a couple teaspoons of olive oil and salt and pepper, then pop them in the oven and forget about them for about 26 minutes.

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Now for the risotto.

You will need 1 1/4 c. Arborio rice for this. Arborio rice is a short-grain rice and is super yummy. Seriously, don’t use some basic white rice. It will not come out right. You can find this at any grocery store.

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Sauté the rice in about 2 teaspoons of olive oil over medium-high heat for about two minutes. You just want to toast it a bit. You will start smelling toasted rice deliciousness and this is a good indication you can move onto the next step. 

Add 32-oz vegetable broth, 1 1/4 c. water and 1/4 t. salt. It will look super watery, just keep stirring it every once in a while and soon it will turn into delicious creaminess, about 20 minutes.

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Once the rice is nice and creamy, add about 2 ounces of the cheese. You can use whatever the heck you want, but I recommend the Laughing Cow Creamy Swiss Garlic and Herb. There’s a reason this cow is so happy.

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Go ahead and add about 1/4 teaspoon pepper and mix everything together. You just made risotto! Congrats! Now it’s time to make this dish pretty!

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Put about a cup of the risotto into a bowl. Top with the roasted beets. Did you forget about them? Pull them out of the oven! Sprinkle some toasted walnuts on top and decorate with some fresh parsley if you want. You are done! My mouth is just watering thinking of eating this. Yum!

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If this doesn’t make you want to try it…well…maybe beets aren’t for you.

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What you will need:

For the Roasted Beets:

  • 1 1/2 lbs beets, peeled and chopped into wedges
  • 2 t. olive oil
  • salt and pepper


  • 2 t. olive oil
  • 1 1/4 Arborio rice
  • 32-oz carton vegetable broth
  • 1 1/4 c. water
  • 1/4 t. salt
  • 2 oz. soft herb & garlic swiss cheese
  • 1/4 t. pepper
  • chopped walnuts, toasted
  • (optional) fresh parsley

*Recipe adapted from Cooking Light Fresh Food Superfast. You should buy this cookbook. It’s amazing, even if half the recipes involve meat… *sigh*