Q1: What is the absolute, number one easiest way to peel beets without staining my hands?

The secret is to roast them whole first ! Simply wash and trim your beets, rub them with a little olive oil, and wrap them individually in aluminum foil. Roast them at 400°F for about 50-60 minutes, until they are tender. Once they have cooled enough to handle, you can use a paper towel to simply rub the skins, and they will slip right off—no peeler required and no red-stained hands!

Q2: How do I make a creamy tahini dressing that isn't bitter or seized up?

The secret is to add your water slowly while whisking vigorously . When you first mix the acidic lemon juice with the fatty tahini, the mixture will tighten up and "seize"—this is a normal emulsion process! By slowly adding the water, one tablespoon at a time, and continuing to whisk, you will see the dressing magically loosen up and transform into a perfectly smooth and creamy consistency. Using a high-quality, fresh tahini will also ensure it is not bitter.

Q3: Can I make this quinoa bowl ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The cooked barley, the roasted vegetables, and the dressing will all keep beautifully. Then, you can simply assemble a fresh bowl with your arugula and goat cheese just before serving.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply omit the goat cheese or substitute it with your favorite brand of a crumbled, dairy-free feta substitute , and be sure to use agave or maple syrup in the dressing instead of honey.

Barley is a wonderfully versatile and healthy whole grain. It has a fantastic, satisfyingly chewy texture and a slightly nutty flavor . It is packed with fiber and is a great, hearty base for grain bowls, soups, and stews.

Roasted Beet Bowls (with Turmeric Tahini Dressing!)

Beet Bowls (with Turmeric Tahini Dressing!)

A healthy and vibrant vegan power bowl featuring roasted beets and cabbage. This colorful fall meal starts with cubed beets and shredded red cabbage, which are roasted on a sheet pan until tender and slightly caramelized. The bowl is built on a base of fresh arugula and cooked barley, then topped with the roasted vegetables and fresh, sliced radishes. The entire dish is brought together with a creamy, homemade turmeric tahini sauce that is seasoned with coriander and red pepper flakes for a bit of a kick.

Author: Evelyn

Ingredients

For the Roasted Beet Bowls:
3-4 medium beets, peeled and cubed
2 Tablespoons olive oil, divided
2 cups shredded red cabbage
2 cups arugula
1 cup cooked barley or other grain
4 medium radishes, thinly sliced
Flaky sea salt to taste
For the Turmeric Tahini Sauce:
2 Tablespoons tahini
1/2 medium lemon, juiced
2 Tablespoons cold water
1/2 teaspoon agave syrup or honey (optional)
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon crushed red pepper
Salt and pepper to taste

Instructions

Roast the Vegetables: Preheat the oven to 400°F. On a parchment-lined baking sheet, toss the cubed beets with 1 tablespoon of olive oil and a sprinkle of flaky salt. Roast for 20 minutes.
Remove the baking sheet from the oven. Push the beets to one side and add the shredded cabbage to the other side. Drizzle the cabbage with the remaining 1 tablespoon of olive oil and a sprinkle of salt.
Return the baking sheet to the oven and roast for another 20 minutes, until all the vegetables are tender.
Make the Sauce: While the vegetables roast, place the tahini, lemon juice, and cold water in a bowl and whisk together until smooth. Add the turmeric, coriander, crushed red pepper, and salt and pepper to taste. Whisk until smooth.
Assemble the Bowls: Create a base in each bowl with the fresh arugula and the cooked barley.
Top with the roasted beets, roasted cabbage, and spiralized radishes.
Drizzle generously with the turmeric tahini sauce and serve.

Notes

This is a complete, healthy meal that is both vegan and gluten-free (if using a gluten-free grain like quinoa instead of barley).
Roasting the beets and cabbage on the same sheet pan is an efficient cooking method that saves on cleanup.
This recipe is great for meal prep; the roasted vegetables, cooked grains, and dressing can all be stored separately and assembled for quick lunches or dinners.

Find it online: https://cookupjoy.com/roasted-beet-bowls/