We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Warm Golden Beet & Freekeh Salad
with Walnuts, Apple & Goat Cheese
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
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.
Tips & Techniques
Tools from the Test Kitchen
Ingredients
PDF Download a PDF of this recipe
Title
-
½ Cup Cracked Freekeh
-
2 Ounces Arugula
-
12 Ounces Golden Beets
-
1 Fennel Bulb With Fronds
-
1 Granny Smith Apple
-
3 Tablespoons Walnuts
-
2 Tablespoons Red Wine Vinegar
-
1 Shallot
-
½ Cup Crumbled Goat Cheese
Instructions
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.
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.
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!
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.
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.
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