For decades, the Claffey family’s go-to side dish is always sauteed zucchini or squash and onions topped with salt and pepper. Always delicious, always super easy to make. However, the other day, my sister made a Fridge to Fork request: she asked for more side options with vegetables. Sista, your wish is my command.
To pair with my filet mignon this week, I chose to add fresh beets to this box of Sprouted Butter and Chive Risotto for a gorgeous ruby red color and to amp up its nutritional value.
Beets are high in potassium, Vitamin B and C, and are a good source of fiber. I am also a big fan of their earthy taste, and for this dish in particular because it helps balance the buttery taste of the risotto. Beets are also a winter vegetable, which means they are plentiful and low in price. At Whole Foods, I got two beautiful bundles (pictured above) for $4. A deal like that can’t be beet.
I also wish I could say I’m sorry for not making homemade risotto, but Lundberg just does it like no other. The butter and chive are a perfect compliment to the beet, and I used unsweetened vanilla almond milk instead of whole milk so it was just the littlest bit sweet. While risotto is slow to cook, it’s worth every minute. I threw it on the stove while I did laundry and meal prepped for the week!
The end result is as tasty as it is beautiful. I topped with almonds for a little crunch and goat cheese to make it thicker and creamier. Along with a small salad, this Beet + Goat Cheese Risotto was the perfect side dish for our steak dinner.
If you try our Beet + Goat Cheese Risotto – we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!
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