Preheat the oven to 350 degrees F. Wrap the beets in aluminum foil and roast until a toothpick is inserted in beets with little resistance, about 45 minutes. Set aside to cool completely, then peel. Transfer the beets to a blender and puree with 1 tablespoon olive oil and vinegar. Set the puree aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat; add garlic and cook, stirring, until fragrant, 30 seconds. Add the kale; cook until tender, about 5 minutes. Stir in the lemon juice.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Cook the onion, stirring occasionally, until tender, about 8 minutes; stir in the rice and cook until slightly toasted, about 1 minute. Add the wine; cook, stirring, until the wine has been absorbed, about 2 minutes. Add the chicken broth; cook, stirring constantly, until the rice is tender and creamy, about 20 minutes. Stir in the beet mixture and sauteed kale.
Meanwhile, preheat the grill to medium-high. Rub the steaks with 1 tablespoon olive oil and season with salt and pepper. Grill the steaks, turning once, until the desired doneness, 5 to 8 minutes per side for medium-rare. Transfer the steaks to a cutting board to rest, 2 to 3 minutes; slice thinly into strips. Spoon the risotto into shallow bowls; top with steak and blue cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Chef James Holmes, Olivia restaurant