Scrub beets clean and then place them in a saucepan fitted with a steamer basket and about 2 inches of water. Cover and cook for about 30 minutes or until tender all the way through. Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
In a large, wide frying pan, heat 1 tablespoon butter and olive oil, sweat shallots and garlic until just soft.
Add dry arborio rice, continuing to brown. Add half the chopped beets.
Spoon into serving bowls, top with a dollop of ricotta cheese and drizzle lightly with honey.
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