Heat the olive oil in a large pan over a medium heat. Add the onions and cook for 8-10 minutes until starting to soften. Then add the garlic and cook for another 2 minutes until fragrant.

Meanwhile, roughly chop the beetroot into bite sized chunks. Put half of them in a blender or food processor along with their juices and blitz into a smooth puree. Add a splash of water to loosen, if necessary. Set aside.

Increase the heat to high, pour in wine and cook off for 2-3 minutes or until it has almost all evaporated. Add the beans with their bean stock, then, fill the jar ¼ way with water, give it a shake and pour that in too. Stir through the beetroot puree and bubble away for 2-3 minutes until you reach a creamy consistency, similar to a risotto.

Stir in the remaining chopped beetroot and parmesan and season generously with cracked black pepper and salt to taste.

Divide the beanotto™ between plates and dot over blobs of the goats cheese. Garnish with fresh dill, toasted walnuts or seeds and a drizzle of olive oil.