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Show 10
Beet Carpaccio Salad
Garden Vegetable Risotto

Aired October 8, 2023

Sponsored by: 


Beet Carpaccio Salad:


1 beet
3 tsp goat cheese or blue cheese
Arugula or garden greens
¼ cup. Sherry wine vinegar
¾ cup olive oil
Salt & pepper to taste.


Place beet in an aluminum foil pouch with a drizzle of olive oil and roast at 350 degrees for approximately 1 ½ hours.
Let the beet cool, peel, and thinly slice.


Place thinly sliced beets on a plate. Drizzle vinaigrette over greens. Place greens in the center of the plate, and top with cheese and candied nuts, if desired.


Garden Vegetable Risotto:

6 cups chicken broth
2 teaspoons olive oil
1 medium onion diced 
1 ½ cups arborio rice
½ cup white wine
Black pepper to taste
Asparagus, English peas, spinach, summer squash, zucchini or whatever garden vegetables you have available.
½ cup grated parmesan
¼ cup heavy cream

Sautee onion in olive oil until translucent; add arborio and lightly brown. Bring chicken stock to a simmer. Add white wine to the rice and stir; add chicken stock slowly and continue to stir until the rice absorbs the stock. Sautee or blanch garden vegetables and add to the cooked risotto. Add heavy cream and parmesan, and stir until creamy. Serve with shaved parmesan.


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