Springtime Millet ‘Risotto’ with Young Beetroot

While beetroot season may taper off in the depths of winter, this versatile root vegetable stores well and so is generally available year round. Baltic cooking involves a lot of beetroot, and the bright colours in this ‘risotto’ immediately scream spring to me. At other times of year, however, you could replace the young beetroot leaves and stalks with about 200 g (7 oz) of spinach leaves — just stir them into the ‘risotto’ near the end of the cooking time. As I like to use local ingredient