Beet and Goat Cheese Farro Bowl

with candied walnuts and roasted carrots

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Vegetarian
A note about serious food allergies

“Turn the beet around, love to hear the walnuts!” Wait, that's not how the song goes? Could've fooled us; we think the music world could use more songs about those earthy root vegetables that double as dye material. Carrots contribute to the melody of flavors, and goat cheese and arugula add their distinctive notes. This bowl will put a spring in a step (so you can better dance to the beat) and a song in your heart.

In Your Box (serves 2)

  • Info
    ½ cup Semi-Pearled Farro
  • 12 oz. Red Beet
  • 6 oz. Carrot
  • 1 Shallot
  • 2 tsp. Sugar
  • Info
    1 oz. Walnut Halves
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 oz. Baby Arugula
  • Info
    2 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
    478
  • Carbohydrates
    75g
  • Fat
    30g
  • Protein
    18g
  • Sodium
    1492mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Small Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Farro
    1

    Cook the Farro

    Bring a small pot with 2 cups water, farro, and ½ tsp. salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 25-30 minutes. Drain in a wire-mesh strainer and rinse with cold water until cool. Rinse pot with cold water until cool. Reserve pot. While farro cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim top off beet, peel, halve, and cut into ½" dice. Peel, trim, and cut carrot into ¼" slices on an angle. Peel and mince shallot.

  • Step 3 - Roast the Beets and Carrots
    3

    Roast the Beets and Carrots

    Place beets and carrots on separate halves of prepared baking sheet. Keep vegetables separate to avoid staining carrots with beet juice. Toss each with 1 tsp. olive oil and ¼ tsp. salt and spread into a single layer on their half. Toss carrots first to avoid staining with beet juice. Roast until beets and carrots are crisp tender, 18-20 minutes. While vegetables roast, candy walnuts.

  • Step 4 - Candy the Walnuts
    4

    Candy the Walnuts

    Place sugar and 2 Tbsp. water in a small non-stick pan over medium-high heat. Once sugar has dissolved, add walnuts and a pinch of salt. Cook, stirring occasionally, until sugar crystalizes on walnuts, 2-4 minutes. Remove walnuts from pan.

  • Step 5 - Finish the Bowl
    5

    Finish the Bowl

    Stir together seasoned rice vinegar, shallot (to taste), 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in reserved pot. Add cooled farro, arugula, and roasted vegetables to pot and toss to combine.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Top salad with walnuts and goat cheese (crumble with your hands if needed). Place a portion on a plate and serve.