Warm Golden Beet & Freekeh Salad with Walnuts, Apple & Goat Cheese

Warm Golden Beet & Freekeh Salad

with Walnuts, Apple & Goat Cheese

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re centering this warming salad on the incredible golden beet. An heirloom variety, golden beets are prized for their mildly earthy and sweet flavor—and for their beautiful, sunshiny color. (They lack the purple pigment that makes other beets red.) Here, we’re boiling them to perfect tenderness, then marinating them in red wine vinegar and minced shallot to deepen their flavor. They pair deliciously with lightly tart apple and rich goat cheese, bolstered by hearty, nutty freekeh.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Warm Golden Beet & Freekeh Salad with Walnuts, Apple & Goat Cheese
Title
  • ½ cup Cracked Freekeh
  • 2 oz Arugula
  • 12 oz Golden Beets
  • 1 Fennel Bulb With Fronds
  • 1 Granny Smith Apple
  • 3 Tbsps Walnuts
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
  • ½ cup Crumbled Goat Cheese
time-saving
tips & techniques
Cook the freekeh:
1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh. Cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl; set aside. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the thin roots of the beets; peel the beets and slice into ½-inch-thick rounds. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Thinly slice the fennel stems and bulb. Core and small dice the apple; toss with a teaspoon of the vinegar to prevent browning. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). In a small bowl, combine the minced shallot and remaining vinegar.

Cook & marinate the beets:
3 Cook & marinate the beets:

While the freekeh continues to cook, add the beets to the large pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add the shallot-vinegar mixture; Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Wipe out the pot.

Cook the fennel:
4 Cook the fennel:

While the beets cook, in the same pot used to cook the freekeh, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel stems and bulb. Cook, stirring occasionally, 6 to 8 minutes, or until tender and slightly browned. Transfer to the bowl of cooked freekeh.

Finish the salad & plate your dish:
5 Finish the salad & plate your dish:

Add the marinated beets, apple, walnuts and arugula to the bowl of freekeh and fennel. Drizzle with olive oil and toss to thoroughly combine. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the fennel fronds and goat cheese. Enjoy!

Tips from Home Chefs

1 Cook the freekeh:

Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh. Cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl; set aside. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the freekeh cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the thin roots of the beets; peel the beets and slice into ½-inch-thick rounds. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Thinly slice the fennel stems and bulb. Core and small dice the apple; toss with a teaspoon of the vinegar to prevent browning. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). In a small bowl, combine the minced shallot and remaining vinegar.

Prepare the ingredients:
Cook & marinate the beets:
3 Cook & marinate the beets:

While the freekeh continues to cook, add the beets to the large pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add the shallot-vinegar mixture; Drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Wipe out the pot.

4 Cook the fennel:

While the beets cook, in the same pot used to cook the freekeh, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel stems and bulb. Cook, stirring occasionally, 6 to 8 minutes, or until tender and slightly browned. Transfer to the bowl of cooked freekeh.

Cook the fennel:
Finish the salad & plate your dish:
5 Finish the salad & plate your dish:

Add the marinated beets, apple, walnuts and arugula to the bowl of freekeh and fennel. Drizzle with olive oil and toss to thoroughly combine. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the fennel fronds and goat cheese. Enjoy!

Browse Steps
1 of 5