Roasted Beet Goat Cheese Grain Bowl

Name: Roasted Beet Goat Cheese Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium beets, peeled and cubed; 1 cup quinoa or farro; 4 oz goat cheese, crumbled; 2 cups mixed greens (arugula, spinach, or your choice); 1/4 cup walnuts, toasted; Olive oil; Salt and pepper to taste; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making this Roasted Beet Goat Cheese Grain Bowl when I want something healthy yet delicious. The earthiness of the roasted beets beautifully complements the creamy goat cheese, creating a satisfying balance of flavors. I often prepare this grain bowl as a hearty lunch or a light dinner, and it never fails to impress. The best part is that it's easy to customize based on what I have on hand. Whether I'm using quinoa, farro, or brown rice, this dish is always a winner in my kitchen.

Created by

Celeste Morgan

Last updated on 2026-01-15T16:01:23.386Z

While experimenting with different flavors, I found that the combination of roasted beets and goat cheese is simply phenomenal. The natural sweetness of the beets, enhanced by roasting, brings a delightful contrast to the tangy cheese. I usually toss the beets with a bit of olive oil and sea salt before roasting, ensuring they develop that perfect caramelized exterior.

Another tip I've learned is to layer the ingredients in the bowl carefully. I like to start with the grains, add the warm beets, scatter the goat cheese, and finish with a sprinkle of fresh herbs. This way, every bite captures a little bit of everything, making it truly enjoyable!

        Why You'll Love This Recipe
        The earthy sweetness of roasted beets pairs perfectly with creamy goat cheese.
Versatile and customizable with your favorite grains and toppings.
A colorful and nutritious dish that's as pleasing to the eye as it is to the palate.

      

Perfecting the Roasting

Roasting the beets is a crucial step that enhances their natural sweetness and earthiness. To ensure they caramelize nicely, cut the beets into uniform cubes, about 1-inch in size. This guarantees even cooking and browning. Keep an eye on them during the last 10 minutes of roasting; you want them fork-tender and slightly glazed, which usually takes around 25-30 minutes at 400°F (200°C). If they start to dry out, you can toss them with a bit more olive oil to maintain moisture.

If you prefer a deeper flavor, consider roasting the beets with fresh thyme or rosemary. Adding herbs to the roasting pan can infuse the beets with aromatic qualities that complement the creamy goat cheese beautifully. Just a few sprigs, added for the last 10 minutes of roasting, can elevate the dish without overpowering the main flavors.

Grain Choices and Cooking

Choosing the right grain can significantly affect the texture and nutrition of this bowl. Quinoa offers a light, fluffy texture and a complete protein profile, while farro provides a chewier, nuttier flavor that pairs wonderfully with the creamy goat cheese. Whichever grain you select, cook it according to the package instructions but keep in mind that rinsing quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter taste.

If you're looking to make this dish gluten-free, quinoa is your best option. However, if you want to try something different, you could experiment with barley or buckwheat, both of which offer unique flavors and textures. Make sure to adjust the cooking times as they differ from quinoa and farro.

Serving and Storage Tips

This grain bowl is highly adaptable for meal prep. You can roast a larger batch of beets at once, allowing for easy assembly throughout the week. Once roasted, beets can be stored in an airtight container in the fridge for up to 5 days. When you're ready to eat, simply layer them in the bowl with your grains, greens, and cheese, and drizzle with the dressing for a fresh meal.

For serving variations, feel free to add extra toppings such as sliced apples for a fruity contrast or avocado for creaminess. Adding sliced radishes can also offer a nice crunch. If you have any leftovers, combine them into a salad with a bit more greens and dressing for a refreshing second meal!

Ingredients

For the Bowl

2 medium beets, peeled and cubed
1 cup quinoa or farro
4 oz goat cheese, crumbled
2 cups mixed greens (arugula, spinach, or your choice)
1/4 cup walnuts, toasted
Olive oil
Salt and pepper to taste

For the Dressing

3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

Instructions

Roast the Beets

Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender, stirring halfway through.

Cook the Grains

In a medium pot, combine quinoa or farro with water according to package instructions. Bring to a boil, then reduce heat and simmer until cooked, about 15-20 minutes. Fluff with a fork afterward.

Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until combined.

Assemble the Bowl

In a large bowl, layer the cooked grains, roasted beets, mixed greens, and crumbled goat cheese. Drizzle with the dressing and top with toasted walnuts.

Pro Tips

Feel free to add additional toppings like avocado, sliced apples, or even grilled chicken for a heartier meal.

Ingredient Substitutions

If you don't have goat cheese on hand, feta cheese makes an excellent substitute, providing a similar tang and creaminess. For a dairy-free option, you can use a nut-based cheese or simply omit it altogether and increase the quantity of walnuts for added texture.

For the greens, feel free to use whatever you have available. Kale, baby spinach, or even a cabbage slaw can work beautifully here. Just be sure to adjust the cooking method if necessary; tougher greens like kale could benefit from a quick sauté to soften them before piling into the bowl.

Make-Ahead Options

This dish is perfect for meal prep; you can cook the grains, roast the beets, and make the dressing in advance. Store everything separately in airtight containers in the refrigerator, and they should stay fresh for up to 5 days. This way, you can easily assemble the grain bowl during busy weekdays.

To make your meals even easier, consider washing and chopping the greens ahead of time as well. This not only saves you time but also makes it easy to grab and go. Just remember to keep the dressing separate until you're ready to eat to prevent sogginess.

Questions About Recipes

→ Can I use pre-cooked beets?

Yes, using pre-cooked beets can save time; just skip the roasting step and add them directly to the bowl.

→ What grains can I use?

Quinoa and farro work great, but you can also use brown rice or bulgur for this bowl.

→ How long will leftovers keep?

The assembled bowl is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

→ Can I make this bowl vegan?

Absolutely! You can replace goat cheese with a plant-based cheese and omit the honey in the dressing.