Preheat the oven to 200° Celsius

Toss the beetroot in 1 tablespoon olive oil and 1 teaspoon salt

Roast for 20 minutes and allow to cool before dicing

Heat 1 tablespoon olive oil in a large frying pan

Sauté the onion, carrot, celery and garlic until soft

Add the arborio and cook until just toasted

Add the vermouth and cook until completely absorbed

Add a ladle of the stock and one pinch of salt

Mix well and cook until absorbed

Add another ladle of the stock and one pinch salt

Mix well and cook until absorbed

Turn down the heat slightly and continue adding a ladle of the stock at a time

Make sure you mix well after each addition and that it is completely absorbed before adding the next ladle

Before adding the last ladle, adjust the seasoning - it may need some black pepper at this stage

Add the diced beetroot and the last ladle of stock

Once it has completely absorbed, remove from the heat and add the mascarpone

Garnish with the micro leaves and eat immediately