Creamy Beet Risotto
Preheat the oven to 200 °C. Peel the beet and cut into quarters. Peel the shallots, coarsely chop 3, finely dice the other. Cut the chives into small rolls. Put the beet and the roughly chopped shallots on aluminum foil, pour 8 tablespoons of olive oil and the balsamic vinegar, season with salt and pepper … Read more