Peel red beets, chop 50 g in small cubes and put aside. Chop the leftover beets coarsely and place in a high container. Add some stock, purée with a hand blender and set aside.
Finely chop the onion and sauté in a saucepan with oil and the sage leaves for 2-3 minutes. Add the grain mix, sauté for another 2 minutes while stirring, then douse with red wine. When the wine has evaporated, add the red beet cubes, some broth and a pinch of salt. While stirring occasionally continue to cook with low heat, and add stock as needed. After 10 minutes add 2/3 of the red beet puree, stir and continue cooking, adding stock as needed.
In the meantime heat 3 tablespoons of oil in a pan and fry 8 sage leaves until crispy. Then take out of the pan and add salt.
As soon as the Orzotto is cooked, you may need to add salt, then add the rest of the red beet purée, the butter and the SKYR. Stir everything well and garnish with more SKYR and the crispy sage leaves.