Ingredients:
1 bunch beets with greens
6 cups low-sodium chicken or vegetable broth
5 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon butter
1 small sweet onion, cut into 1-inch cubes
2 cups Arborio rice
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

  1. Remove greens from beets and discard stems. Cut the greens crosswise into ½ -inch strips. Set aside. Scrub beets: place in a saucepan large enough to hold them in a single layer. Add the broth and, if necessary, enough water to cover them. Bring to a boil over high heat. Reduce to a gentle boil and cook until the tip of a sharp knife can be easily inserted into the beets, 30-45 minutes.
  2. Transfer the beets with a slotted spoon to a cutting board to cool. When cool, slice off the ends and slip off the skins. Cut the beets into ¼-inch dice; transfer to a medium bowl and gently mix with 2 tablespoons vinegar. Set aside.
  3. Measure the cooking liquid; either add extra or reduce over high heat to get 6 cups total. Strain through a sieve lined with paper towels into a medium bowl.
  4. Heat oil and butter in a Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the rice, increase heat to medium-high heat and cook, stirring constantly until all the rice is opaque, about 1 minute. Add the remaining 3 tablespoons vinegar and 1 cup of the reserved beet cooking liquid. Stir until almost all the liquid is absorbed, adjusting heat as necessary to maintain a simmer, about 4 minutes. Continue to add the beet broth, 1 cup at a time, stirring after each addition until all the liquids has been absorbed and adjusting as necessary to maintain a simmer.
  5. Add the reserved beet greens to the rice along with the final cup of broth. Cook, stirring, until the greens are wilted, about 2 minutes. Add the reserved beets and continue cooking until all the liquid has been absorbed, about 2 minutes more. Season with salt and pepper. Serve with Parmesan cheese, if desired.

Makes 8 servings