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1kg of Golden beetroot.

Recipe 1: Roasted Golden Beetroot Salad with Goat Cheese

Utensils:

Baking tray
Mixing bowl
Knife and cutting board

Ingredients:

3 golden beetroots, peeled and cubed
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup crumbled goat cheese
Fresh rocket leaves
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the cubed golden beetroots with olive oil, balsamic vinegar, salt, and pepper.
Roast on a baking tray for 30-35 minutes until tender.
In a mixing bowl, combine the roasted beetroots, goat cheese, and rocket.
Serve as a fresh and flavourful salad.

Recipe 2: Golden Beetroot Risotto

Utensils:

Saucepan
Wooden spoon
Knife and cutting board

Ingredients:

2 golden beetroots, peeled and grated
1 1/2 cups arborio rice
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Heat olive oil in a saucepan. Sauté the onion and garlic until softened.
Add the grated golden beetroot and arborio rice, stirring for 2 minutes.
Slowly add the vegetable stock, one ladle at a time, stirring until absorbed.
Continue until the rice is tender and creamy, about 20-25 minutes.
Stir in the Parmesan cheese, season with salt and pepper, and serve.