Honey-Glazed Beet Farro Bowl
with blood orange, goat cheese and spinach
Prep & Cook Time: 60+ min.
Cook Within: 1 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
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1 oz. Walnut Halves
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1 oz. Goat Cheese
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¾ cup Semi-Pearled Farro
- 1 Blood Orange
- 1 Shallot
- 2 oz. Baby Spinach
- ½ fl. oz. Honey
- 12 oz. Red Beet
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1 oz. Butter
- 2 tsp. Mirepoix Base
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories665
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Carbohydrates85g
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Fat30g
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Protein19g
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Sodium1248mg
Recipe Steps
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1 Prep
Chop shallots Dice beets large dice Dice half the blood orange into large dice Juice remaining half of blood orange Set out butter and goat cheese at room temperature
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2 Roast Beets & Walnuts
Toss diced beets with 1 tsp olive oil, ¼ rsp salt and a pinch of pepper. Transfer to a baking sheet lined with foil. In a 425 oven bake for 25 minutes.
With 5 minutes left, add walnuts to the pan and roast. Remove pan from oven and coarsely chop walnuts.
Toss beets with honey.
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3 Make Farro
In a medium sauce pot, add 1 tsp olive oil and half the butter. Saute shallot with ¼ tsp salt. Add base and blood orange juice. Cook 15 seconds. Add farro and toast for 1 minute. Add water and ¼ tsp salt. Cook according to package directions.
Remove from heat and stir in spinach.
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4 Make Goat Cheese Butter
Combine remaining half of the butter and goat cheese in a mixing bowl. Stir to combine.
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5 Finish The Dish
Plate farro. Top with beets, walnuts, remaining blood orange and goat cheese butter.
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