Serves 4

• 2 tbsp. olive oil

• 2 small onions, chopped

• 2 sprigs thyme, leaves only

• 2 garlic cloves, crushed

• 2 ½ cups beets, cooked

• 1 1/3 cups buckwheat

• 5 cups vegetable stock

• ¼ cup pine nuts

• 1 cup goat cheese, crumbled

• 4 handfuls arugula, to serve

Heat the oil in a pan on high heat. Add the onion and thyme and cook for 3 minutes. Add in the garlic and cook for another minute.

Next add in the buckwheat and cook for 3 minutes stirring until the grains are translucent, then add in a little bit of the vegetable stock and stir until it is absorbed.

Keep adding the stock until the buckwheat is cooked, it will take about 25 mins. Add the beets for the last 10 minutes of cooking.

In the meantime, roast the pine nuts in a dry pan for 3 minutes on medium heat until golden brown. 

 Crumble the goat cheese and stir in half the risotto at the end of cooking. Divide the arugula over the plates alongside the risotto. 

 To serve sprinkle with the rest of the goat cheese and pine nuts and season with salt and pepper.