Weekend Recipe: Roasted Beet Risotto with Tangerine Oil
A couple weeks ago while dining at BOKA in Seattle, I had a revelatory beet risotto. Now, I'm a bit of a newcomer to the beet club, for years having denounced beets for "tasting like dirt" (and in my case, this was not good). But, over the last year or so, my good friends Butter and Cream have introduced me to some beet dishes I actually (verbally) admitted I enjoyed. Now I jump at the chance to try out the beet dishes on the menus of reputable restaurants, fascinated by the sudden turn of my taste buds after decades of anti-beet certainty.
The dish at BOKA was a gorgeous light magenta and the chef brilliantly swirled a vibrant citrus oil (tangerine, I think) around the bowl before ladling in the risotto, creating a ring of yellow around the magenta. For a little crunch, there were even some frizzled beets atop. I'd love to recreate this dish at home this weekend, so after a little digging, I came up with this combination:
Roasted Beet Risotto from Cooking with Amy
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Tangerine Oil from Earthbound Farm
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Frizzled Beets (and carrots, if you like) from Food Network
Now, if I just had BOKA's recipe for their phenomenal Sambuca Chocolate Crinkle Cookies... Here's one from Gourmet that I might try.
Add a comment if you've got a terrific recipe for the beet risotto or the cookies!
--KitchenMaus
Michele @ FoodieView on February 17, 2009 at 01:30 PM
We love your take on this recipe... and we are very excited to have it included in this week's Foodieview Recipe Roundup! Thank you!