Recipe

Trim tops from beets and wash well. Chop leaves and tender part of stem. Set aside. Peel beets and cut into 1/2-inch (1-cm) cubes; set aside.

Heat oil in a large saucepan set over medium heat; add cubed beets, onion, garlic and dried herbs (if using). Cook, stirring, for about 5 minutes or until softened. Stir in rice and cook for 1 minute. Pour in 3-1/2 cups (875 mL) of the stock and bring to boil.

Reduce heat to low, cover and simmer for about 20 minutes, stirring twice, or until rice is almost tender and liquid is absorbed.

Stir in reserved beet tops, remaining stock, salt and pepper. Cook, stirring often, for about 5 minutes longer or until rice is just slightly firm to the bite and beets are tender. Stir in fresh basil (if using) and orange rind. Season to taste with balsamic vinegar and additional salt and pepper, if necessary. Serve immediately sprinkled with Parmesan.