Step 1 Preheat oven to 180°C. Place beetroot onto a large baking tray, cover with foil and roast for 1 hour, or until tender when pierced. Set aside to cool, then peel (wearing gloves to prevent staining) and cut into 1cm dice.
Step 2 Meanwhile, bring stock to the boil over high heat. Reduce heat to very low and gently
Step 3 Heat oil in a large heavy based saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and cook, stirring, for 1 minute.
Step 4 Add rice; stir until evenly coated in oil. Add wine. Cook until it has reduced by half. Add 1/2 cup stock to rice. Cook, stirring, until most of the stock has evaporated before adding another ½ cup.
Step 5 When you have added all the stock and rice is tender (about 20–30 minutes), remove risotto from heat. Add beetroot. Cover and let stand for 5 minutes. Stir through sour cream and chives. Garnish with extra chives and serve with salad.