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Wrap beet in foil and roast at 400F for 40 minutes
While beets are cooking, thinly slice potatoes, season, lay out in a line, place cheese at the base, roll into roses then bake in muffin tins for 25 minutes at 350F
Once beets are done, let cool and blend with silken tofu into a smooth puree
Heat olive oil in a pan, add onion and cook until soft. stir in garlic, rosemary then cook for another minute
Add rice and stir for 1 to 2 minutes until slightly translucent
Add broth one ladle at a time, stirring continuously and letting absorb before adding more. this should take around 20 minutes.
Stir in beet/tofu puree and diced beet when the rice is nearly tender, then cook for a few more minutes until creamy
Remove from heat, then stir in nutritional yeast, lemon, salt and pepper
Serve with goat cheese, rosemary, and the rustic potato roses