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Ingredients

• 2 cups vegetable stock or water
• 2 red beets
• 1/2 medium yellow onion
  
  

• 1 Tbs. canola oil
• 1 yellow onion, finely diced
• 2 cups carnaroli rice
• 1 bay leaf
• 3/4 cup plus 2 Tbs. red wine
• 5 cups vegetable stock, warmed
• 3 oz. unsalted butter
• 3 oz. Parmigiano-Reggiano cheese, grated
• 1/4 cup crème fraîche
• 2 Tbs. chopped fresh dill
• 2 Tbs. chopped fresh chives
• Kosher salt and freshly ground pepper, to taste
  
  

• 4 yellow baby carrots
• 4 red baby carrots
• 4 asparagus tips
  
• 4 pieces golden beets
• 3 Tbs. unsalted butter
• Kosher salt and freshly ground pepper, to taste

Description

Ray Garcia, Chef At FIG Restaurant, Created This Gorgeous Vegetarian Dish, Which Derives Its Crimson Color From Pureed Beets.

Williams-Sonoma