For the beets:
4 medium yellow beets
1 to 2 teaspoons olive oil
A few pinches sea salt
2 tablespoons agave nectar
For the risotto:
2 tablespoons olive oil
1 teaspoon diced ginger
1 teaspoon diced garlic
1 cup sliced shiitake mushroom caps
2 cups arborio rice
Approximately 1 to 2 teaspoons sea salt, to taste
5 cups water
1 cup soy or almond milk
1/4 cup scallions
1. Preheat oven to 375 degrees. Coat a baking pan with olive oil and set aside.
2. Slice beets thinly, leaving the skin on. Place the slices on the baking pan, sprinkle with sea salt, and cover the whole pan with aluminum foil. Bake for about 20-25 minutes, leaving beets covered the whole time. Remove from the oven when tender and let cool enough to handle. Gently peel off the skin. If the skin is giving you trouble, use a paring knife to remove. Drizzle beets with agave nectar and set aside.
3. In a large pot, heat oil and add ginger, garlic, mushrooms, and dry rice. Toss to coat everything in the olive oil and sprinkle with half of the salt. Once the rice is translucent (after about a minute), add 1/2 cup of water.
4. Let the rice absorb the water. Repeat this process until the rice is just about tender. Then, do the same with the cup of soy or almond milk. Add the remaining sea salt. Mix gently. Add more salt to taste. Top with the scallions and beets.
From Rachel Klein, Miss Rachel's Pantry
Per serving: 259 calories, 5 grams protein, 48 grams carbohydrates, 6 grams sugar, 5 grams fat, no cholesterol, 399 milligrams sodium, 3 grams dietary fiber