Try these beet recipes the next time you need a colorful side dish.

Beet and Farro Risotto:

For the Beets:
¾ to 1 lb. Large Red Beets
2 tablespoons olive oil
Kosher Salt

Preheat oven to 400F.

Toss the beets with oil and a good amount of salt, in aluminum foil, set on a baking sheet, and roast on a rack in the middle of the oven until tender to a knife-tip, about 1 hour. Carefully unwrap the beets and set aside to cool. Peel and cut into ½ inch chunks.

For the Farro:
3 tablespoons olive oil
½ cup yellow on onion, peeled and minced
1 tablespoon garlic, peeled and chopped
1 ½ cups Farro
3 ½ cups Vegetable Broth, heated
4 cups Kale, roughly chopped
2 tablespoons fresh Italian parsley, chopped
1 tablespoon fresh basil, roughly chopped
¼ cup Pecorino Romano, grated
2 tablespoons mascarpone or goats cheese

In a large saucepan, heat the olive oil. Add the onion and cook over medium heat, stirring for about 5 minutes. Add the Farro and cook, stirring for about 1 minute. Add the broth, 1cup at a time, stirring allowing the farro to absorb the liquid. When the farro is tender and thickened (about 20 to 25 minutes) remove it from the heat. Quickly add the beets, kale, Pecorino and mascarpone or goats cheese, place pan on low heat for about 3-4 minutes, stirring. Season with salt and pepper and serve.