Beets are making their second appearance on here in the past month or so. This time, instead of wrapping them up in foil and roasting them whole, we’re slicing them up into eights, tossing them in oil, salt and pepper and roasting them. This method maximizes caramelization, giving them a delicious sweet flavour and a tender, crispy-chewy texture that I can’t get enough of. There is so much goodness packed into this grain bowl: crunchy cabbage and pepitas, sweet and earthy beets and a creamy turmeric tahini dressing make the best combo and pack a nutritional punch. Turmeric, the amazing anti-inflammatory/antioxidant/all around superstar, added to the tahini dressing creates a beautiful golden colour and complements the sweetness of the beets.

Aside from roasting the beets, this salad requires minimal effort: a bit of chopping, stirring and tossing and it’s done! If you want to save time, you could roast the beets in advance and toss this salad together in under 10 minutes, they’ll keep in the fridge for 3-4 days.

Roasted Beet Grain Bowl with Turmeric Tahini Dressing

Makes 2 bowls

2 beets, cut into 8ths

1/8 cup red cabbage, thinly sliced

2 cups lettuce, chopped (bibb, romaine, green/red leaf all work)

1 cup cooked grain: couscous, rice, quinoa

leaves from 3-4 sprigs of cilantro

1/4 cup pepita seeds

Turmeric Tahini Dressing:

3 tbsp tahini (the runny stuff works best)

1/2 tsp turmeric powder

1 tbsp olive oil

2 tbsp water

1/2 tsp maple syrup

salt and pepper to taste

Roast the beets: dress them in olive oil, salt and pepper and roast for about 40-45 minutes at 375°F, stirring every 15 minutes or so, until caramelized and tender when pricked with a fork.

Make the dressing: whisk all ingredients together until fully incorporated and smooth: you should end up with a light yellow coloured dressing.

Assemble bowls: layer grain, lettuce, cabbage, beets, cilantro, and peptia seeds in a medium-sized bowl. Dress with half the turmeric tahini dressing and season to taste.