Instructions

1. Boil or roast your beetroot. It might take up to 1 hour. Cool it, peel and dice into 1/4 inch pieces.
2. Heat generous amount of olive oil in a big shallow pan. Sauté shallots until translucent. Add garlic and stir until fragrant. Then add rice and stir until it absorbs all the oil and the edges become transparent.
3. Pour the wine and stir for a minute or so until the liquid and alcohol evaporates.
4. Now gradually add vegetable stock. Ladle by ladle. Wait until all liquid is absorbed until adding another one. After 2-3 ladles stir in beetroot and dried tarragon. If you have fresh tarragon, chop few sprigs and add in the end of cooking.
5. Cook risotto for 20-25 minutes. After 15-20 minutes of cooking start to taste it. It should be creamy, soft but al dente, with a bite to it. Season with salt, cracked black pepper, coconut sugar and nutritional yeast. Taste again to adjust seasoning if needed.
6. Serve with crispy polenta hearts.