A Cheesy Beet Risotto That's *Almost* Too Pretty to Eat

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A Cheesy Beet Risotto That's *Almost* Too Pretty to Eat
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The tastiest way to enjoy the classic beets-and-goat-cheese duo is actually in a risotto—not a salad. LaCremaWines f52partner

You’ve probably seen the beets-and-goat-cheese combination many times before…in a salad. But the tastiest way to enjoy this classic duo is actually in a rich, aromatic risotto. I love the way the sharpness of the cheese offsets the deep, earthy sweetness of the beets. A quick snip of fresh chives on top adds freshness.

To go with your magenta risotto? A crisp, dry rosé. It helps, too, that you need a splash of this anyway to deglaze the pan as you’re stirring the rice into a dreamy dinner-party wonder. Of course, you don't need to throw an all-pink party to whip up this risotto. It's just as delicious any old night of the week, when you're cooking for your family or no one but yourself. The flavors remind me of a comforting borscht, or that ubiquitous restaurant salad you may have had before. All I know is: This creamy, dreamy risotto tastes as beautiful as it looks.

. This crisp, vibrant rosé matches up perfectly with the risotto's creamy texture, while its notes of pink fruit and citrus play nicely with the earthy beets and tangy goat cheese.

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