![['A colorful roasted beet grain bowl topped with herbed yogurt, nuts, and fresh herbs.', 'Close-up of vibrant roasted beets mixed with farro and garnished with sliced radishes and greens.', 'Zoomed-in view of a grain bowl featuring roasted beets, yogurt, and assorted fresh toppings.', 'A side view of a healthy grain bowl filled with beets, grains, and herbed yogurt, showcasing its textures.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/roasted-beet-grain-bowl_1_U1.webp)
Roasted Beet Grain Bowl with Herbed Yogurt
A vibrant and nutritious grain bowl featuring roasted beets, hearty farro, and a flavorful herbed yogurt dressing.
Ingredients
Grains
- 1 cup pearled farro (substitute spelt, barley, or quinoa for gluten-free)
Vegetables
- 1.5 lb young beets (scrubbed and trimmed)
- 6 pieces radishes (thinly sliced)
- 2 cups baby spinach or beet greens
Dressing & Herbs
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp lemon juice
- 1 tsp honey (or maple syrup)
- 1 small garlic clove (finely grated)
- 1/2 cup mixed fresh herbs (dill, parsley, mint, chopped)
Nuts & Seeds
- 1/3 cup walnuts (roughly chopped and toasted)
Additional
Instructions
- Preheat oven to 400°F (200°C). Toss beet wedges with 1 tbsp olive oil, salt, and pepper; roast for 35–45 minutes until tender and caramelized.
- Cook farro in salted water for 25–30 minutes until tender; drain and toss with remaining olive oil and a pinch of salt.
- Mix yogurt with grated garlic, half the herbs, salt, and water to loosen; taste and adjust seasoning.
- Whisk lemon juice and honey with olive oil to make a dressing. Toss warm farro with greens, then drizzle with dressing.
- Assemble bowls with grains, roasted beets, radishes, walnuts, and a spoonful of herbed yogurt; top with remaining herbs and pepper. Serve warm or at room temperature.
Notes
For a dairy-free version, substitute coconut yogurt.