Trim ends off beet, peel, and cut into large evenly-sized dice. Wash hands and cutting board after working with beet; it's used as a dye for a reason! Use a plastic cutting board, or hold beet with a paper towel to avoid staining.

Place beets on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender, 20-25 minutes.

While beets roast, continue recipe.

Coarsely chop pistachios.

Mince garlic.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add wine and stir occasionally until mostly evaporated, 30-60 seconds.

Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water to hot pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in butter, Parmesan, and 1/4 tsp. salt.

If beets are still roasting, cover risotto and set aside.

Remove goat cheese from refrigerator.

Plate dish as pictured on front of card, topping risotto with beets, pistachios, and goat cheese (crumbling if needed). Bon appétit!