Roasted Beet and Walnut Pilaf
Roasted Beet and Walnut Pilaf
Ingredients
For the Roasted Beets
- 1 pound beets, small, trimmed, scrubbed, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pilaf
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, warm
- 1/2 cup walnuts, chopped, toasted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh dill, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 25 min•🌡️ 400
- 3
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.
⏱️ 5 min
- 4
Add the minced garlic to the saucepan and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 20 min
- 7
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.
⏱️ 3 min
- 8
Serve the pilaf immediately, garnished with an additional 2 tablespoons of grated Parmesan cheese and 1 tablespoon of chopped fresh dill.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Beet and Walnut Pilaf
Ingredients
For the Roasted Beets
- 1 pound beets, small, trimmed, scrubbed, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pilaf
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, warm
- 1/2 cup walnuts, chopped, toasted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh dill, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 25 min•🌡️ 400 - 3
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.
⏱️ 5 min - 4
Add the minced garlic to the saucepan and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 20 min - 7
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.
⏱️ 3 min - 8
Serve the pilaf immediately, garnished with an additional 2 tablespoons of grated Parmesan cheese and 1 tablespoon of chopped fresh dill.
⏱️ 1 min