Since I’m not very fond of beets — despite a recipe for chocolate beet cake and one for beet juice on this blog — my answer was of course “No”.
I mean, why on earth would someone ruin a perfectly good recipe with beets?
What a crazy idea…
Nonetheless, Mark went ahead, actually made it, posted a killer picture on Twitter, and raved about it. He liked it so much he even tried it with beets and zukes a few days later.
He seemed so genuinely enthusiastic about his beet rice I was left with one option: I’d need to try it myself.
I have to be honest here: I was 100% positive I would hate it.
While I was chopping, while I was grating, while I was sautéing, while I was stirring, all I could think about was: this is going to be a disaster.
I was sure I was cooking rice that would taste like dirt — since I firmly believe that beets taste like dirt.
Boy I was wrong. So wrong.
This (super pink) rice is delicious not only pretty to look at — the beets bleeding into the stark white rice create something incredibly eye catching.
There are quite few components that make this recipe a winner. Rice works magically with the earthy beets, while the umami of Parmesan cheese balances perfectly their sweetness.
A bit of cheddar to make it richer and finally, fresh parsley and tarragon bringing freshness and brightness to this rice.
Creamy, fresh, healthy, hearty, colorful, and so very delicious.
This is one delicious rice dish.
Believe it or not, I’m becoming a beet convert. Who would have thought…
One-Pot Cheesy Beet Rice Print this recipe!
2 tablespoons butter
2 garlic cloves, minced
2 cups vegetable broth
1 cup rice (I used arborio)
1 beet, shredded
¾ cup freshly grated Parmesan cheese
¼ cup grated shredded cheddar cheese
1 tablespoon chopped fresh parsley
¼ teaspoon dried tarragon (optional but highly recommended)
Ground black pepper to taste
In a large saucepan, melt butter over low heat.
Add minced garlic and sauté for about 4 minutes, until fragrant. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary.)
Stir in vegetable broth and rice. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 13 minutes.
Add shredded beet, give a good stir, and cook for further 3 to 5 minutes, or until the rice is cooked through.
Remove from the heat, add Parmesan and cheddar and give a good stir.
Cover and let stand 3 to 4 minutes.
Take a taste and adjust seasoning as needed. Sprinkle with parsley and tarragon and serve immediately!
One serving yields 221 calories, 9 grams of fat, 27 grams of carbs, and 9 grams of protein.