Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment and set aside.

Prepare beets: Halve then quarter each beet then cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season lightly with salt and pepper, add 1 tablespoon of oil and stir until they are thoroughly coated in the oil.

Roast beets: Spread the beets on top of the baking sheet, not too close together, and bake in the centre of the oven for 35 minutes or until lightly browned and tender (but still with some texture).

Puree beets: Puree about ⅔ of the beets along with the balsamic vinegar and set aside.

Cook shallots: In a pan heat the butter along with 1 tablespoon of oil, add the shallots and garlic and cook gently for 3-4 minutes until softened.

Add risotto rice: Add the rice and stir until thoroughly coated in the oil. Pour in the wine and cook for 2-3 minutes stirring often.

Add stock: Add ⅓ of the stock and simmer for 3-4 minutes stirring frequently. Add a little more stock, most of the parmesan and continue cooking and stirring for a few more minutes until the mixture is thick and creamy.

Add beet puree: Add the pureed beets along with most of the remaining stock and pepper to taste, stir and cook for 1-2 minutes. If the mixture is too thick add a little more stock to loosen the consistency. Remove from the heat and adjust the seasoning as needed.

Serve: Top with the roasted beets, the rest of the parmesan and fresh thyme leaves and serve immediately.