½ Cups Chicken Stock
Melt the Oil or Butter over medium heat in a heavy-bottomed saucepan. Add the Beets and Onion, and cook for 8 minutes (stir to allow the onion to caramelize).
Mix in the Rice, and coat with Butter, Onions and Beets.
Add Broth ½ Cup at a time, adding more as it cooks off, cook until it is no longer crunchy. Sprinkle with the goat cheese and add Balsamic Vinegar.