Ingredients Jump to Instructions ↓

  1. 1 pound beets

  2. 1/4 cup red wine vinegar

  3. 1 tablespoon tarragon

  4. 3 tablespoons olive oil, divided

  5. Cooking spray

  6. 1 teaspoon minced garlic

  7. 6 cups chopped kale (about 1 bunch)

  8. 2 cups fat-free, less-sodium chicken broth

  9. 2 cups water

  10. 1/2 cup chopped onion

  11. 1 cup Arborio rice or other medium-grain rice

  12. 1/4 cup white wine

  13. 3/4 teaspoon salt, divided

  14. 2 (8-ounce) flatiron steaks

  15. 1/4 teaspoon freshly ground black pepper

  16. 1/4 cup (1 ounce) crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty aluminum foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut beets into quarters. Place beets, vinegar, tarragon, and 1 tablespoon oil in a blender. Process until smooth; set aside.

  3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add garlic to pan; cook 30 seconds, stirring constantly. Add kale to pan; cook 5 minutes or until kale wilts, stirring frequently. Remove kale mixture from pan; wipe pan clean.

  4. Bring broth and 2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.

  5. Heat remaining 2 tablespoons oil in skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed beet mixture, kale, and 1/2 teaspoon salt. Remove from pan; keep warm. Wipe pan clean.

  6. Heat skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef evenly with remaining 1/4 teaspoon salt and pepper. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand at room temperature 5 minutes before cutting across grain into thin slices. Serve beef with risotto; sprinkle with blue cheese.


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