Prepare the Beets:

1. Thoroughly wash the beetroots.
2. Cook the beets one of two ways, in the oven or on the stovetop. To bake them, preheat an oven to 400°F, gently toss them in oil then bake for 50 minutes to 1 hour or until tender. To prepare them on the stove, place beets in a medium stock pot and cover them with about 1 inch of water. Bring to a boil and reduce to a simmer. Cook until tender, about 30 minutes.*
3. Grate the beets, and set a small amount aside for garnishing.

Prepare the Risotto:

1. In one pot, heat up the broth that will be gradually added to the risotto.
2. In a second pot or deep pan, heat the olive oil. Add one tablespoon of butter and finely chopped onion. Add the chopped garlic and cook for a few minutes.
3. Add the rice, mix until it is fully coated with the butter/oil mixture, and let it toast for one to two minutes.
4. Pour in the red wine. Cook until the wine has fully evaporated, or about 2 minutes. Add the grated beetroot and stir.
5. Gradually start adding the hot broth, about one ladle at a time. Allow the broth to fully incorporate before adding more broth. Season with salt, black pepper, and thyme (optional).
6. Add the balsamic vinegar then continue to pour in the broth, and allow it to fully incorporate.
7. After about 16 minutes you should have used almost all of the broth. Check the rice for doneness. You want the rice texture to be al dente.
8. Taste the dish for seasonings and add salt and pepper as needed.
9. Turn off the heat and fold in the goat cheese, chopped dill, and one tablespoon of butter. Serve with extra goat cheese, beetroot, and fresh dill.