Beetroot Arancini | Florette Salad | Make it unFloretteable

Ingredients

• 130g Florette Beetroot Beetroot, quartered
• 1/2 an onion, sliced
• 1 vegetable stock cube
• 30g salted butter
• 1/2 tsp balsamic vinegar
• 200g Florette beetroot , finely diced
• 1 shallot, finely diced
• 2 cloves of garlic, minced
• 2 springs of thyme, leaves picked
• 75ml red wine
• 200g arborio rice
• 500ml hot vegetable stock
• 40g Parmesan
• Salt and pepper to season
• 1 log of goats cheese, cut into 15 pieces
• 3 tbsp flour, seasoned
• 2 whole eggs, beaten with 2 tbsps milk
• 150g panko breadcrumbs
• 500ml (or more) vegetable oil for deep frying
• A pinch of chopped chives to garnish with