Roasted Beet & Herb Grain Bowl

Mediterranean kitchens often pair earthy roasted roots with chewy ancient grains like farro. This lunch bowl layers foil-roasted red and golden beets with fresh dill, mint, and parsley for a bright, herb-forward finish.

Serves 4 · 20 min prep · 60 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 lb red beets, scrubbed
• 8 oz golden beets, scrubbed
• 1 cup dry farro
• 1 medium red onion
• 3 garlic cloves
• 1/4 cup chopped fresh dill
• 1/4 cup fresh mint leaves
• 1/4 cup chopped fresh parsley
• 1 lemon
• 4 tbsp extra-virgin olive oil
• 1 can (15 oz) cooked chickpeas, drained
• 1/3 cup toasted pumpkin seeds
• 4 oz feta cheese, crumbled
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups baby arugula

Instructions

1. 1Preheat the oven to 400°F. Wrap the red and golden beets individually in foil, place on a sheet pan, and roast until a knife slides in easily, 45–60 minutes depending on size.
2. 2While the beets roast, rinse the farro and cook it in salted water according to package directions until pleasantly chewy, about 25–30 minutes; drain well and spread on a tray to cool slightly.
3. 3Thinly slice the red onion and smash the garlic cloves. Warm olive oil in a small skillet over medium heat and gently sauté the onion and garlic until soft and fragrant, about 5 minutes; set aside.
4. 4When the beets are cool enough to handle, rub off the skins under cool running water. Cut into bite-size wedges, keeping red and golden separate if you want to avoid color bleed.
5. 5In a large bowl combine the warm farro, sautéed onion and garlic, chickpeas, and a drizzle of olive oil. Season with salt, pepper, and the zest and juice of the lemon.
6. 6Chop the dill, mint, and parsley. Fold most of the herbs into the farro mixture, reserving a little for garnish.
7. 7Arrange a bed of baby arugula in each bowl. Spoon the herbed farro and chickpeas over the greens, then nestle the roasted beet wedges on top.
8. 8Drizzle lightly with the remaining olive oil, scatter crumbled feta and toasted pumpkin seeds over everything, and finish with the reserved fresh herbs.
9. 9Serve warm or at room temperature; the bowls pack well for lunch and taste even better after the flavors mingle.