Foodie Friday – Golden Beet Pilaf with Chicken and Goat Cheese

Foodie Friday – Golden Beet Pilaf with Chicken and Goat Cheese

As you know, HelloFresh was generous enough to send me one of their Classic Boxes for review. David and I loved all three recipes, but my favorite was the Golden Beet Pilaf with Chicken and Goat Cheese. 

We enjoyed the recipes so much, I’ve already made two of them again! 

But because I wasn’t able to find golden beets in my local grocery store, I had to use red beets. (And that explains why my rice is red in the last two pictures!)  

Aside from the pretty pink color, the red beets didn’t change the taste of the recipe at all. It was just as delicious the second time as it was the first!

I hope you will give this recipe a try, and tell me what you think in the comments below!

And, don’t forget HelloFresh is offering A Room for Two with a View readers a coupon code for $30 off their first HelloFresh order! 


Ingredients from the HelloFresh Classic Box we were provided for review.


Colorful and fresh ingredients from HelloFresh Classic Box.


Made with the golden beets provided in the HelloFresh box of ingredients.


Made with ingredients I purchased to make this recipe again. I was unable to find golden beets so I just purchased and used red beets.


The red beets turned the rice a beautiful reddish/pink color. I thought the colors made a pretty presentation.

Golden Beet Pilaf with Chicken and Goat Cheese
Serves 2
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 12 oz Chicken Thighs, skinned and removed from bone
  2. 1 C Arugula
  3. 1 Red Bell Pepper, sliced in strips
  4. 1 Clove Garlic, diced
  5. 3 Golden Beets, washed, peeled and diced (Red work fine, too.)
  6. 2 oz Goat Cheese
  7. 1 Lemon
  8. 1 oz Sliced Almonds
  9. 1 Chicken Stock Cube
  10. 1 t Corander
  11. 2 1/2 T Olive Oil
  1. Put the stock cube into the pot with 2 cups of water and bring to a boil. Dissolve the stock cube and transfer to a bowl and set aside.
  2. Cut the tops off of the beets and dice into 1/2-inch cubes and chop the garlic. Halve the lemon and cut the red pepper into strips.
  3. In the same pot, heat 1 tablespoon of oil over medium-high heat and cook the beets for 3 minutes. Stir in the garlic, coriander, and rice then add the stock and bring to a boil. Lower the heat and simmer, covered, for 15 minutes.
  4. Trim the chicken if necessary and cut into bite-size pieces and season with salt and pepper. Toast the almonds in a pan over medium-high heat, shaking the pan often, for 3-4 minutes. Transfer to a plate and keep the pan on the stove.
  5. Heat 1 tbsp of oil in the pan and cook the chicken for 4-5 minutes over medium-high heat until browned and cooked through.
  6. When the rice is cooked, remove from the heat and add the chicken. Let it sit, covered, for 5 minutes. In a bowl, toss the arugula and red pepper strips with 1/2 tablespoon of olive oil, a squeeze of lemon juice and season with salt and pepper.
  7. Plate the rice and tip it with crumbled goat cheese, toasted almonds and arugula.
  1. Nutrition (est);
  2. Calories: 795
  3. Carbs: 93g
  4. Fat: 27g
  5. Protein: 45g
A Room for Two with a View
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**This is a recipe blog hop, so please only link recipes. All other links will be removed without prejudice.

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18 Responses to “Foodie Friday – Golden Beet Pilaf with Chicken and Goat Cheese”

  1. July 5, 2013 at 9:37 am

    Sounds delicious. I will be trying this recipe soon. I love anything made with goat cheese.

    • Melissa
      July 5, 2013 at 9:54 am

      Me, too, Bonnie! Goat cheese just makes me happy! lol

      Have a great weekend!

  2. July 5, 2013 at 9:49 am

    That look soo good. :)

    • Melissa
      July 5, 2013 at 9:56 am

      I hope you’ll give it a try, Jenny, and let me know how you like it.

      Thanks for stopping by and I hope you have a great weekend!

  3. July 5, 2013 at 10:48 am

    That salad sounds delicious! I have never cooked beets, but I should give them a try. Thanks so much for hosting!

  4. July 5, 2013 at 11:05 am

    Dear Melissa, thank you for inviting me to link up! So happy to be a part of this week’s collection.

    Your chicken and beet salad looks so delicious. I love a light dish like this on a warm summer evening.

    Catherine xo

  5. July 5, 2013 at 11:08 am

    That looks gorgeous! I’m going to pin it and pick up some beets at the farmers market this weekend.

  6. July 5, 2013 at 11:21 am

    Love beets! Thanks for visiting my blog; I’ve l inked the shortbread. Enjoy the holiday weekend!

  7. July 5, 2013 at 12:14 pm

    Looks so beautiful and sounds delicious. The pretty pink of the rice is making it look even more tempting!

  8. July 5, 2013 at 1:29 pm

    Hi, Melissa! I love the sound of your pilaf- a perfect summer dish! :)

    Thanks for hosting Foodie Friday!

    Love, Joy

  9. July 5, 2013 at 2:56 pm

    thanks for the invite melissa! i have posted my strawberry ribbon cake and i hope everyone enjoys it! loved the story of your cats, i have 4 myself and they make me laugh every day.

  10. July 5, 2013 at 4:55 pm

    Thanks for hosting. Love this salad. I brought over an Orange Pound Cake. Enjoy.

    Tomorrow at Saturday Dishes we’re featuring BLTs or any one of those. Hope you can join us.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  11. July 5, 2013 at 7:45 pm

    I love the kit idea with a recipe. Your piliaf.

  12. July 5, 2013 at 11:43 pm

    That looks so good! We’re been going through veggies and fruit so much here.

  13. jubi
    July 6, 2013 at 12:44 am

    Looks yummy!

  14. July 7, 2013 at 7:16 am

    Thank You for the invitation!!Have submitted a recipe.The pilaf looks tempting!Will be back from time to time to check out your wonderful recipes as well

  15. July 8, 2013 at 8:46 am

    This looks fantastic. Such great flavors and colors!

  16. Sarah Miller
    July 11, 2013 at 4:24 pm

    Can’t wait to try this one!!!

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