Warm Grain Salad

with Beet, Orange, Avocado & Gorgonzola

35 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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

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

This seasonal salad features one of our favorite grains: farro. Chewy, hearty farro has been enjoyed for millennia. (It’s considered by many to be the ancestor of modern wheat.) Here, its nutty flavor goes perfectly with earthy red beet, creamy avocado, bright citrus and tangy gorgonzola cheese. Aromatic, anise-flavored tarragon and peppery radish slices complete this beautiful, satisfying meal.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

¾ cup Semi-Pearled Farro
2 Radishes
1 Red Beet
1 Avocado
1 Orange
1 bunch Tarragon
3 Tbsps Walnuts
2 Tbsps Red Wine Vinegar
1 Shallot
¼ cup Crumbled Gorgonzola Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 large pots of salted water to boiling on high. Quarter the beet on a paper towel-lined cutting board. Pit, peel and thinly slice the avocado; place in a bowl and top with a splash of the vinegar to prevent browning. Peel and mince the shallot; place in a bowl with the remaining vinegar. Very thinly slice the radishes into rounds; place in a bowl of cold water. Cut the top and bottom off the orange; cut off and discard the rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes and place in a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the walnuts.

2 Cook & peel the beet:

Add the beet to the first pot of boiling water. Cook 28 to 30 minutes, or until tender when pierced with a knife. Drain thoroughly. While still warm, using your hands and paper towels, gently rub the skin off each piece of beet; discard the skin. Medium dice the peeled beet on a paper towel-lined cutting board and place in a medium bowl.

3 Cook the farro:

While the beet cooks, add the farro to the second pot of boiling water. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Make the vinaigrette:

While the farro cooks, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

5 Dress the beet & farro:

Add ⅓ of the vinaigrette to the bowl of diced beet; toss to thoroughly coat and season with salt and pepper to taste. To the pot of cooked farro, add the radishes (draining before adding), tarragon, orange supremes and juice and remaining vinaigrette; toss to thoroughly combine and season with salt and pepper to taste.