Even with just a pound of beets (I used a scale), it is a LOT of beet-ness. I had to cook the mixture down for a while between adding the beet puree and adding the kale, because it had turned into soup. Maybe my beets were wetter? The kale did "absorb" a lot of the liquid, though, when I did add it. The risotto *was* super tasty (and AMAZING with beef and blue cheese), but I had hoped it would be more pink (and therefore more exciting to my 2 and 4 year olds who love pink). Adding the kale made it less pink than I expected. It was good, though, and an unusual (to me, at least) recipe. I did marinate the steak, but that's just me.
Grilled Flatiron Steaks with Kale and Beet Risotto
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 524
- Fat: 19.9g
- Saturated fat: 6.8g
- Monounsaturated fat: 9.4g
- Polyunsaturated fat: 1.3g
- Protein: 30.9g
- Carbohydrate: 55.3g
- Fiber: 6.2g
- Cholesterol: 77mg
- Iron: 4.4mg
- Sodium: 952mg
- Calcium: 127mg
- 1 pound beets
- 1/4 cup red wine vinegar
- 1 tablespoon tarragon
- 3 tablespoons olive oil, divided
- Cooking spray
- 1 teaspoon minced garlic
- 6 cups chopped kale (about 1 bunch)
- 2 cups fat-free, less-sodium chicken broth
- 2 cups water
- 1/2 cup chopped onion
- 1 cup Arborio rice or other medium-grain rice
- 1/4 cup white wine
- 3/4 teaspoon salt, divided
- 2 (8-ounce) flatiron steaks
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled blue cheese
- 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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