For the beets:

1. Preheat oven to 350ºF / 180ºC.
2. On a large piece of aluminum foil, put washed, unpeeled beets. Drizzle with olive oil, salt and pepper.
3. Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until they can be easily pierced with a knife. The time depends a lot on the size of the beets. Let cool until you can handle them and peel. The skin comes off more easily when they haven't cooled completely. 

For the risotto:

1. Dice half of the roasted beets, and grate the other half. Reserve.
2. Bring broth to steady, slow simmer in a saucepan.
3. Heat butter and oil in a heavy pan over moderate heat. Add shallots, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.
4. Add the rice and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add red wine and stir until completely absorbed.
5. Add ½ cup of broth and all of the beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.
6. Stir as needed to prevent sticking.
7. The risotto will take about 18 to 20 minutes, and the rice will be tender but still firm.
8. Remove the pan from the heat and immediately add the reserved 3 tablespoons butter, asiago cheese, and 2 tablespoons of parsley.
9. Stir vigorously to combine with the rice.
10. Add black pepper and check for salt; add more if needed.
11. Divide equally between the plates, sprinkle some crumbled goat cheese on top, a drizzle of olive oil and a sprinkle of chopped parsley and chives. Serve immediately.