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
A note about serious food allergies
There have been famous and illustrious triumvirates throughout history, but none shine quite like sweet roasted beet, creamy goat cheese, and salty, crunchy pistachios. There's a balance and harmony between these three elements: science can't explain it, religion can't decode it, and the arts have yet to truly capture it. Yet you've created it for your simple weeknight meal. What can we say? Some flavors remain eternal. Tip: It's hip to be square! Get perfectly square beet cubes by first removing top and bottom, then halving. Slice into planks, and then easily slice into cubes.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Beet
Trim ends off beet, peel, and cut into a large dice. Wash hands and cutting board after working with beet; it's used as a dye for a reason! Feel free to use a plastic cutting board, or hold beet with a paper towel to avoid staining.
Place diced beet on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into beet.
Spread into a single layer and roast in hot oven until tender, 20-25 minutes.
While beet roasts, prepare ingredients.
Prepare the Ingredients
Coarsely chop pistachios.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice. garlic, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add white cooking wine and cook until mostly evaporated, 30-60 seconds.
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
Finish the Risotto
Add ½ cup boiling water and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in butter, Parmesan, and ¼ tsp. salt. If beet is still roasting, cover risotto and set aside.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with beet, pistachios, and goat cheese (crumbling if needed). Bon appétit!
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