I have to be honest here, beets are not my favorite food... I wouldn't even put them top 25. But gosh they are beautiful and vibrant! I SO BADLY want to love beets! They're literally jammed with phytonutrients which have been shown to have anticancer properties. So when I ran across Deliciously Ella's Buckwheat and Beet Risotto, I felt compelled to give it a whirl. 

The buckwheat groats have just enough bite to remind me of a classic risotto while the roasted beets and coconut milk become creamy and delightful. Full of comfort and earthy flavors- this dish is a perfect bowl of healthy comfort! 

Buckwheat Risotto with Roasted Beets

You need:

• 3 beets
• 1 1/4 buckwheat groats
• Juice of 1/2 lemon
• 3/4 cup canned coconut milk
• Generous salt and pepper 
• Olive oil for finishing 

Get cooking:

1. Preheat oven to 425 degrees.
2. Line a roasting sheet with aluminum foil to prevent sticking. 
3. Chop off the beetroot near the stalk. 
4. Place beets on roasting sheet and roast for one hour until soft. The skin will become crispy and can be easily removed from the beet. 
5. Rinse the buckwheat groat in a sieve until the water runs clear. 
6. Bring two cups of water to a rolling boil and add buckwheat groats.
7. Boil buckwheat for two minutes and then lower temperature to a simmer. Let buckwheat simmer for 10-15 minutes until the water is absorbed. The groats will have an al dente bite to them!
8. Peel the skin from the beets and place flesh into a blender (or food processor) along with the lemon juice, coconut milk, salt and pepper. Blend until fully creamy!
9. Pour the beet puree into the buckwheat groats and stir until combined.
10. Serve topped with a drizzle of olive oil! YUM!

-Recipe rewritten from Deliciously Ella