Reviewed: Nov. 12, 2011

I left out some of the cheese and was glad I did. Also, I had a very, very hard time getting past the way this looked...to me it looked like raw meat on my plate. Sorry

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHERRYL.

Home Town: Peoria, Illinois, USA

Reviewed: Oct. 1, 2011

I would give this recipe a 5 except it does require a good bit of prep time cutting and mincing, and ALOT of stirring and standing by the pan. Other than that, excellent and not too difficult to make. Even my kids who are SUPER picky (I mean only mac n cheese or grilled cheese for them) will eat this. It is one of the very few things I can make that everyone will eat. This gets devoured at our house. I use mild cheddar, and don't add salt or pepper - I let everyone do their own salt if desired.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mlcamilli

Reviewed: Jul. 31, 2011

I did enjoy this however it wasn't amazing. The beet flavor was there but I don't know how well the beet and cheese complimented each other. Tasted like it was missing something.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

erika

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Jul. 28, 2011

Excellent with a few modifications: brown rice (so I cooked an hour with 7 cups liquid, simmering one cup at a time), shredded beets/greens, and a touch of butter and lemon juice at the very end. Also, the cheese isn't needed at all, just put a little parmesan on top instead.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

blueshell2

Reviewed: Jul. 16, 2011

I just made this--soo delicious! This was my first time cooking beets so it was messy and difficult to remove the skin but totally worth it in the end. I didn't have a food processor so I just diced the beets. I also didn't use the greens, still amazing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

theflexitarian

Reviewed: May 29, 2011

I took this to a pot-luck of a bunch of vegetable eaters and got a shout out for this dish.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nitzanderson

Reviewed: May 20, 2011

let me first say i hate beets but my mom likes them so i thought i'd try this. It was fantastic!!! i can't believe how much i liked this recipe. the only problem was that i thought the rice was a bit over-cooked (but that might be my fault). next time i'll reduce the water to just one cup and simmer for only 10 minutes. overall though this is so original and delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 3, 2010

I added quarter of cheese [mozzarella and cedar mix] and a table spoon full of Parmesan & Romano cheese, I used orzo instead, and veg bullion for broth, never tasted such a recipe, this is a superhit

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ashlin

Reviewed: Nov. 15, 2009

I liked this very much! I made a batch as directed and one with herb cream cheese and chard. I liked the cream cheese version better but both are lovely. Even my kids liked it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angi

Reviewed: Jun. 14, 2009

only added 1/2 the cheese. was kinda of bland for me, not enough beet flavor. I did, however use white wine instead of water, and i think that helped!

Was this review helpful? [ YES ]
2 users found this review helpful