Hello lovelies!

Recently my life has been one hectic haze, but thanks to Goodfood I was still able to make fresh meals that were delicious and healthy. 

They ship the ingredients with a corresponding recipe right to your house - PLUS, when you order the box they ask how many people you're cooking for minimizing any food waste, which is a really really important issue to consider in today's food environment (I'll be talking about that soon!)

Anyways, this was an extremely simple recipe that I prepared within an hour and it lasted almost a whole week!

If your life is as hectic as mine, or you want to minimize your food waste footprint in a simple way - please visit GOODFOOD here to learn more & order your yummy box today!

PS. Beets - especially Golden Beets - are my favourite!! So I hope you enjoy this just as much as I do! 

Now about the Recipe:

Serves 2 | 630 kcal per serving | Time: 40 min

INGREDIENTS:

2 Yellow Beets

60 g Arugula  

1 Shallot

1 Granny Smith Apple

1 Fennel

90 g Freekeh

30 ml Red Wine Vinegar

24 g (or a handful) Walnut  

60 g Goat Cheese

DIRECTIONS:

1)  Cook the Freekeh - Heat medium pot of salted water to boiling on high heat. Once boiling, add freekeh & cook (22 to 26 minutes or until tender). Drain thoroughly and transfer to a large bowl - set aside. Rinse and wipe out the pot. Set aside to cook the fennel later.

2) Chop chop chop - Heat a large pot of salted water to boiling on high. Peel the beets and slice crosswise into 1/2-inch-thick rounds. Pick off and reserve some of the fennel fronds. Halve and thinly slice the fennel stems and bulb. Core and small dice the apple - toss with a splash of vinegar. Peel & mince the shallot to get 2 tbsp; combine the minced shallot and remaining vinegar. 

3) Beet time - Add the beets to the large pot of boiling water. Cook (18 to 20 min - or until tender when piecing with a fork). Drain thoroughly and transfer to a large bowl. Add the shallot-vinegar mixture to the bowl of beets - drizzle with olive oil and toss to combine. Season with S&P to taste. 

4) Fun Fennel - While beets cook, in the same pot used to cook the freekeh, heat and drizzle olive oil on medium-high until hot. Add the sliced fennel to the hot pot. Cook, stirring occasionally (5 to 7 minutes - or until tender and slightly browned). Season with S&P. Transfer to the bowl of cooked freekeh.

5) Finish it off - Add marinated beets, apple, walnuts and arugula to the bowl of freekeh & fennel. Drizzle with olive oil and toss to thoroughly combine. Season with S&P to taste. For plating, divide the finished salad between your dishes. Garnish with the fennel fronds and goat cheese (crumble before adding). 

** Recipe courtesy of Goodfood, Images by me**