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.
We really enjoyed this. I added some ginger, and since we had some strips of beef in the freezer, I added that to the risotto instead of cooking a separate steak. I didn't weigh the beets because I got them from our CSA. There was one large beet, two medium, and two small, and it made a lot of puree, and I didn't use it all even though I almost doubled the risotto. Despite all that, it turned out well, really creamy, and not overpowered by the beets. My boyfriend even said he would definitely want to make it again.
This was so good! Loved it and will definitely repeat.