Recipes  /   Side Dishes   /   Golden Beet & Kale Risotto with Balsamic Glaze
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Golden Beet & Kale Risotto with Balsamic Glaze

Did you know that beets are high in vitamins and minerals and contain good amounts of fiber, iron, potassium, and folic acid? They are heart healthy, kidney cleaners, they help lower blood pressure, lower cholesterol, and treat anemia and fatigue. Those are some pretty good health benefits! 

This risotto combines golden beets with kale, balsamic vinegar, and goat cheese for a hearty cold weather comfort meal. Golden beets are sweeter than red beets; they are also less earthy and mellower in intensity. If you want to introduce yourself to beets, start with this delicious recipe. And if you are already on the beet bandwagon, this one won’t disappoint!


Serves: 4

Recipe By:
Claudia Laffin
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Ingredients

Directions

  1. Preheat oven to 400 degrees. Peel and chop beets into 1-inch cubes, place on a sheet pan, and drizzle with oil, salt, and pepper. Roast for 20-30 minutes or until tender. Move to a food processor and set aside to cool.
  2. Place walnuts on the same sheet pan you used for the beets and roast them for 5 minutes. Set aside.
  3. Combine balsamic vinegar and honey in a small saucepan and simmer over medium heat until it’s reduced in half, about 20 minutes.
  4. Rinse, dry, and de-stem your kale. Roughly chop and set aside.
  5. Warm stock in a large pot on stovetop. In a separate large pan, with lots of surface area, heat 3 Tbls of butter and sauté chopped onion for 2 minutes. Add minced garlic and sauté an additional minute. Stir in Arborio rice and cook for 2 minutes. Add wine and cook until absorbed. 
  6. Using a ladle, add one cup of heated broth to rice and bring to a low simmer while stirring. When the broth is absorbed add another cup of broth, stirring every few minutes. Repeat until you have about one cup of broth left. 
  7. Puree roasted beets with 1 Tbls water then stir into risotto.
  8. Stir in chopped kale, and 3 oz. of goat cheese and 1 Tbls butter until everything is mixed well. If you need some more liquid, stir in the remaining cup of stock.
  9. Put risotto on a serving dish and top with balsamic glaze. Garnish with toasted walnuts and remaining 1 oz. of goat cheese, crumbling it over the top.