Roasted Beet Citrus Grain Bowl (Printable)
A vibrant, nourishing grain bowl with sweet roasted beets, juicy citrus, hearty grains, and pistachio crunch.
# What You’ll Need:
→ Vegetables
01 - 3 medium beets, peeled and cut into wedges
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Grains
04 - 1 cup quinoa or farro (use quinoa for gluten-free)
05 - 2 cups water or vegetable broth
→ Citrus
06 - 2 oranges, peeled and segmented
07 - 1 grapefruit, peeled and segmented
→ Toppings
08 - 1/3 cup shelled pistachios, roughly chopped
09 - 1/4 cup crumbled feta cheese (optional)
10 - 1/4 cup fresh mint leaves, torn
11 - 2 cups baby spinach or arugula
→ Dressing
12 - 2 tablespoons olive oil
13 - 1 tablespoon lemon juice
14 - 1 teaspoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, turning once, until tender and caramelized.
02 - Rinse grains under cold water. In a saucepan, combine grains and water or broth. Bring to a boil, reduce heat, cover, and simmer until tender (15 minutes for quinoa, 30 minutes for farro). Fluff with a fork and let cool slightly.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Segment the oranges and grapefruit, removing any seeds and membranes.
05 - Divide cooked grains among four bowls. Top with roasted beets, citrus segments, spinach or arugula, and fresh mint. Drizzle with dressing.
06 - Sprinkle chopped pistachios and feta cheese (if using) over each bowl. Serve immediately.
# Expert Advice:
01 -
- The roasted beets get this incredible sweetness that plays perfectly against bright citrus
- You can make all the components ahead and assemble in minutes for weekday lunches
02 -
- Roasting beets at high heat concentrates their natural sugars, so dont rush this step by turning up the oven temperature
- Letting the grains cool slightly prevents them from wilting the fresh greens when you assemble the bowls
03 -
- Wear gloves when peeling and cutting raw beets unless you want pink hands for a few days
- Toast the pistachios in a dry pan for 2 to 3 minutes to deepen their flavor before sprinkling them on top