1. Heat the broth until steaming in a medium saucepan while you prep the beets, onions, and garlic.
2. Remove the beet greens and stems from the beetroot. Wash the stems and greens separately. Chop the stems and the greens. Peel the beetroots and slice 4-6 very thin pieces off one beet to use for garnish and grate the remaining beetroot.
3. Heat a large deep skillet or a wide saucepan over medium heat. Once hot, add 1 tablespoon of butter, swirl to coat, then add the onions and chopped beet stems. Sauté, stirring occasionally, until translucent and beginning to soften, 3-4 minutes.
4. Add the beetroot, garlic, rice, and salt and cook, stirring occasionally, until the rice begins to look opaque around the edges, 2-3 minutes. Add the vinegar and water (or wine) and cook, stirring occasionally, until the liquid has evaporated.
5. Add hot broth to just cover the rice, about ¾ to 1 cup. Cook, stirring frequently, until the broth is mostly absorbed (3-6 minutes), before adding another ¾ to 1 cup of broth, stirring frequently until it is absorbed. Once you have added about half the broth, add the entire bag of cauliflower rice and stir well to incorporate and bring back up to temperature. Continue cooking as before, adding ¾ to 1 cup of broth and cooking until absorbed. Add the beet greens with the last addition of broth.
6. Taste the risotto for doneness; it should be al dente, chewy but not hard in the middle. If it is not cooked enough, add ½ cup of water at a time and cook as before until it is done to your liking. Remove the pan from the heat.
7. Add the remaining tablespoon of butter to the risotto and stir well. Add the goat cheese in several dollops around the pan and stir gently to swirl the cheese through the risotto.
8. Serve in individual bowls topped with the reserved beetroot slices, and optional dill, lemon wedge, fresh cracked black pepper, and Parmesan cheese.