2In a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds, and thinly sliced tangerine. Boil until the beets are cooked.
3Remove the beets and chop in a speed chopper or in a blender until it's reduced to a sauce, if necessary add 2 to 3 tablespoons of water to dice it up better.
5In a large saucepan, add a smidgen of olive oil, add the chopped garlic and allow it to brown.
6Add half of the beet mixture, the onion, and another smidgen of olive oil, if necessary.
7Keep stirring, and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
8Pour in a ladle of broth and continue stirring.
9Let the water evaporate and add another ladle of broth and so on until the rice is cooked and quite creamy.
10Halfway through, add the rest of the chopped beets, stirring constantly.
11To make it even creamier, add a little cheese at the end and let it melt while constantly stirring,
12Check the salt and serve immediately with a little more cheese on each plate.
13Brie or Camembert can be used in place of Coulommiers. Best to use a cheese with a strong flavor to compliment the sweetness of the beets and tangerines.