Roasted Beet & Goat Cheese Grain Bowls
There’s something undeniably satisfying about a bowl packed with vibrant colors, fresh flavors, and wholesome ingredients. This Roasted Beet & Goat Cheese Grain Bowls recipe is exactly that—a colorful, nutrient-rich bowl that’s as beautiful as it is delicious. Combining earthy roasted beets with creamy goat cheese, fluffy quinoa, and peppery arugula, this dish is a perfect balance of textures and tastes. Whether you’re meal prepping for the week or looking for a fresh lunch option, this bowl will quickly become a favorite.
What You’ll Love About This Recipe
- Vibrant, fresh ingredients: The roasted beets bring a natural sweetness and stunning magenta hue, while the arugula adds a peppery bite.
- Simple yet elegant: Minimal ingredients come together for maximum flavor and nutrition.
- Balanced nutrition: Quinoa provides protein and fiber, while walnuts add healthy fats and a satisfying crunch.
- Easy to customize: Swap out walnuts for pecans or add roasted sweet potatoes for an extra hearty touch.
- Perfect for all seasons: This bowl shines bright year-round with seasonal tweaks.
Ingredients at a Glance
- 1 cup quinoa
- 2 cups vegetable broth
- 4 medium beets, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, crumbled
- 1 cup arugula
- 1/4 cup walnuts, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
Setup & Equipment
- Medium saucepan for cooking quinoa
- Baking sheet lined with parchment paper for roasting beets
- Mixing bowl for dressing
- Sharp knife and cutting board
- Measuring cups and spoons
- Large serving bowls or meal prep containers
From Start to Finish: Roasted Beet & Goat Cheese Grain Bowls
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Peel and cube the beets into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, sprinkle with salt and pepper, and spread evenly on a parchment-lined baking sheet. Roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized around the edges.
Step 2: Cook the Quinoa
While the beets roast, rinse 1 cup of quinoa under cold water to remove its natural bitterness. Combine the quinoa with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 3: Prepare the Dressing
In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon garlic powder, remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Adjust the seasoning to taste with more honey or vinegar if desired.
Step 4: Assemble the Bowls
Divide the cooked quinoa evenly among four bowls. Top each with a generous handful of roasted beets, a sprinkle of crumbled goat cheese, a handful of fresh arugula, and chopped walnuts. Drizzle the balsamic-honey dressing over the top.
Step 5: Serve and Enjoy!
Serve these bowls warm or at room temperature. The flavors marry beautifully whether the bowl is freshly made or prepped ahead for a quick lunch. For an extra boost, consider pairing with a light soup or green salad like a Roasted Pepper And Feta Salad.
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh peas or asparagus tips for a seasonal twist.
- Summer: Toss in some sliced cucumber or cherry tomatoes for a refreshing crunch.
- Fall: Swap walnuts for toasted pecans and add roasted butternut squash cubes.
- Winter: Incorporate roasted sweet potatoes or parsnips to warm up the bowl—similar to a hearty Roasted Sweet Potato And Kale Bowl.
Flavor Logic
This Roasted Beet & Goat Cheese Grain Bowls recipe balances sweet, savory, and tangy flavors perfectly. The natural earthiness and sweetness of roasted beets pair beautifully with the tangy creaminess of goat cheese. Quinoa serves as a neutral, fluffy base that soaks up the honey-balsamic dressing, while peppery arugula adds freshness. Walnuts lend a toasty crunch, rounding out the textures and making each bite interesting.
The garlic powder in the dressing adds a subtle depth without overpowering the delicate flavors, and the olive oil smooths everything into a cohesive dish. The honey’s mild sweetness complements the beets, tying the bowl together beautifully.
Save for Later: Storage Tips
- Store components separately in airtight containers: quinoa, roasted beets, and dressing last up to 4 days in the fridge.
- Keep arugula and goat cheese fresh by adding them only when ready to serve to avoid wilting and sogginess.
- For meal prep, portion quinoa, beets, and walnuts into containers and drizzle dressing before eating.
- If needed, gently reheat quinoa and beets in the microwave or on the stovetop before assembling.
Top Questions & Answers
Can I use canned beets instead of fresh beets?
While fresh roasted beets offer the best flavor and texture, canned beets can be a convenient substitute. Just be sure to drain and pat them dry before adding to your bowl. You might want to toss them with a little olive oil and roast briefly to enhance flavor and texture.
What can I substitute for goat cheese?
If goat cheese isn’t your preference, feta cheese is a great alternative with a similar tangy profile. For a dairy-free option, try a sprinkle of toasted nuts or a plant-based cheese to maintain creaminess.
Is quinoa the only grain that works for this bowl?
Quinoa is ideal because of its protein content and fluffy texture, but you can also use other grains like farro, bulgur, or brown rice. If using a grain like farro, cook it according to package instructions before assembling your bowl. For a southwestern twist, try our Southwest Quinoa Bowl recipe for inspiration.
How can I make this recipe nut-free?
Simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds for added crunch without nuts. These alternatives maintain texture and nutritional benefits while keeping the bowl safe for those with nut allergies.
Weekend Projects
- Roasted Sweet Potato And Kale Bowl – A hearty and colorful bowl perfect for meal prep.
- Southwest Quinoa Bowl – Spice things up with southwestern flavors and a zesty dressing.
- Roasted Pepper And Feta Salad – A simple salad bursting with smoky sweetness and tangy cheese.
Hungry for More?
If you love this Roasted Beet & Goat Cheese Grain Bowls recipe, explore more wholesome grain bowl ideas and vibrant salads to keep your meals exciting and nutritious all week long. From roasted veggies to fresh greens and creative dressings, there’s a world of flavors waiting to be discovered.
This bowl is a beautiful way to celebrate seasonal produce with minimal fuss and maximum flavor. Whether you’re serving it for a casual lunch or impressing guests at dinner, it’s a recipe that feels thoughtful yet effortless. Try it as a base and customize with your favorite add-ins for endless variations.
Whip up this Roasted Beet & Goat Cheese Grain Bowls recipe soon—you’ll be rewarded with a dish that’s as nourishing as it is stunning. Enjoy every bite!
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Roasted Beet & Goat Cheese Grain Bowls
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Peel and cube the beets into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, sprinkle with salt and pepper, and spread evenly on a parchment-lined baking sheet.
- Roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized around the edges.
- While the beets roast, rinse 1 cup of quinoa under cold water to remove its natural bitterness. Combine the quinoa with 2 cups of vegetable broth in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon garlic powder, remaining 1 tablespoon olive oil, and a pinch of salt and pepper.
- Adjust the seasoning to taste with more honey or vinegar if desired.
- Divide the cooked quinoa evenly among four bowls. Top each with a generous handful of roasted beets, a sprinkle of crumbled goat cheese, a handful of fresh arugula, and chopped walnuts.
- Drizzle the balsamic-honey dressing over the top.
- Serve these bowls warm or at room temperature. Enjoy!
Notes
- Store quinoa, roasted beets, and dressing separately in airtight containers for up to 4 days.
- Add arugula and goat cheese just before serving to keep them fresh and prevent wilting.
- For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
