Simpler to make than a risotto, this is delicious on its own or it can be stuffed into acorn squash halves and baked again topped with cheese.
Cut the leaves off 1 bunch of beets. Scrub the beets. Remove the stems from the leaves. Chop the leaves finely.
Peel 2-3 beets and cut into very small cubes. You want around 1 C. (Alternately you can grate them).
Cut the base and leaves off 1 leek where they meet the stem. Slice the shank lengthwise in quarters, then run under water to clean. Then cut the slices crosswise into small pieces.
Heat 2 T. olive oil in a heavy-bottom pot.
Saute the leek in the olive oil until soft.
Add 3/4 C. arborio rice, 2 minced cloves of garlic and 2 t. balsamic vinegar to the pot and cook for 1 minute.
Add the beets, the greens, and 2 C. vegetable broth. Add a generous amount of salt and pepper.
Bring the pot to a boil, then stir well and cover. Reduce the heat to a simmer and cook until all the liquid has been absorbed.
Chop basil leaves to make 1/2 C. and stir into the pilaf, then cover again and turn off the heat. Let sit for 3-5 minutes.
Serve the pilaf with grated parmesan cheese and chopped basil leaves.