Beets and Parsnips

When I was in Ithaca last week, I went to the farmer's market and bought large quantities of beets and parsnips, among other things. Tonight I made beet and parsnip risotto, with a red onion, some of the thyme from Enterprise Farm, garlic and a splash of red wine. Beets are wonderful vegetables to cook with -- very tasty, versatile, and they turn everything such a lovely shade of red.