All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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
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.
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.
Make Goat Cheese Butter
Combine remaining half of the butter and goat cheese in a mixing bowl. Stir to combine.
Finish The Dish
Plate farro. Top with beets, walnuts, remaining blood orange and goat cheese butter.
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