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Preheat your oven to 400°F. In a medium bowl, toss the cubed beets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the beets in a single layer on a baking sheet.

Roast the beets for 25 to 30 minutes, or until they are tender when pierced with a fork and slightly caramelized. Remove from the oven and set aside.

While the beets are roasting, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 3 to 5 minutes, until softened and translucent.

Add the minced garlic to the saucepan and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the Arborio rice, coating it with the oil and aromatics. Cook for 1 to 2 minutes, stirring constantly, until the edges of the rice grains become translucent.

Pour in 1 cup of the warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice. Continue adding the remaining broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18 to 20 minutes, resulting in creamy, al dente rice.

Once the rice is cooked to your desired consistency, remove the pan from the heat. Gently fold in the roasted beets, toasted walnuts, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh dill. Taste and adjust seasoning with salt and black pepper as needed.

Serve the pilaf immediately, garnished with an additional 2 tablespoons of grated Parmesan cheese and 1 tablespoon of chopped fresh dill.


Preheat your oven to 400°F. In a medium bowl, toss the cubed beets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the beets in a single layer on a baking sheet.

Roast the beets for 25 to 30 minutes, or until they are tender when pierced with a fork and slightly caramelized. Remove from the oven and set aside.

While the beets are roasting, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 3 to 5 minutes, until softened and translucent.

Add the minced garlic to the saucepan and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the Arborio rice, coating it with the oil and aromatics. Cook for 1 to 2 minutes, stirring constantly, until the edges of the rice grains become translucent.

Pour in 1 cup of the warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice. Continue adding the remaining broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18 to 20 minutes, resulting in creamy, al dente rice.

Once the rice is cooked to your desired consistency, remove the pan from the heat. Gently fold in the roasted beets, toasted walnuts, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh dill. Taste and adjust seasoning with salt and black pepper as needed.

Serve the pilaf immediately, garnished with an additional 2 tablespoons of grated Parmesan cheese and 1 tablespoon of chopped fresh dill.
