Roasted beets are one of my all time favorites! I love their earthy and rich flavor. They are also good for you and easy to make.
This dish has become one of my favorites. I like to make a big batch so I have leftovers for lunch the rest of the week. Keep in mind, since there is no cheese or rice this is not as creamy as a traditional risotto would be. However, it is still just as good in my opinion.
Roasted Beet "Risotto"
Easy, healthy and so good!
This "risotto" is made with cauliflower rice instead of arborio rice making it less calorically dense. This recipe is also Whole30 approved. AND it tastes amazing!
- 1 tsp Black pepper
- 1 tsp Rosemary fresh or dry
- 1 tsp Oregano fresh or dry
- 2 Cloves of garlic
- 3 Small onions or 2 large
- 1 Carrot
- 1 Head of cauliflower
- 4 Beets
- 2 Cups of chicken or vegetable stock More or less depending on the size of cauliflower
- 2 tbsp lemon juice
Preheat oven to 425. Coat clean and dry beets in olive or avocado oil and season with salt and pepper. Place in oven for 45 min to an hour (until they are tender).
Meanwhile, on medium heat, sauté chopped onions, garlic, and carrot in tbsp of oil. Add spices and let cook until onions become transparent and carrots are soft. Then add cauliflower rice and half a cup of chicken stock. Cover with a lid and reduce heat. Once liquid is gone, add another half cup of broth. Repeat this until cauliflower is cooked.
Once beets are cooked and cooled peel the skin off (unless this was done prior to cooking). Chop the beets into small to medium size cubes and add to the cooked "risotto".
My favorite is to serve over a bed of arugula or spinach with toasted pecans. Also great paired with your favorite protein!
My beautiful roommate and instigator of my participation in the Whole30. Taste test approved.