Roasted Beet, Orange and Pomegranate Bowls Recipe

Yields: 2 servings
Prep time: 15 minutes
Cook time: 40-50 minutes


For the roasted beets

  • 2-3 medium beets (red, golden, or chioggia)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

For the bowls

  • 1 cup quinoa, cooked according to package directions
  • 4 cups baby spinach (or mixed greens)
  • 1 large orange, peeled and segmented
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled goat cheese (or feta)
  • 2 tablespoons toasted walnuts or pecans (optional)

For the Orange Balsamic Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon orange juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • Salt and freshly ground black pepper


  • Baking sheet
  • Aluminum foil
  • Small jar or bowl for dressing


1. Preheat oven: Preheat your oven to 400 degrees F (200 degrees C).

2. Prepare the beets

  • Wash and scrub the beets thoroughly. Trim the tops and bottoms.
  • Wrap each beet individually in aluminum foil.
  • Place the wrapped beets on a baking sheet.

3. Roast the beets: Roast the beets for 40-50 minutes, or until they are tender when pierced with a fork. The time will vary based on size.

4. Cook the quinoa: While the beets are roasting, cook the quinoa according to package directions. Set aside.

5. Make the vinaigrette

  • In a small jar or bowl, combine olive oil, balsamic vinegar, orange juice, Dijon mustard, and honey.
  • Season with salt and pepper, then whisk or shake vigorously to combine.

6. Peel and slice the beets

  • Once the beets are cool enough to handle, unwrap them and use a paper towel to rub off the skins (they should come off easily).
  • Cut the beets into wedges or cubes.

7. Assemble the bowls

  • Divide the spinach between two bowls.
  • Layer on the cooked quinoa, roasted beets, orange segments, pomegranate seeds, goat cheese, and toasted walnuts (if using).
  • Drizzle the orange balsamic vinaigrette over the bowls.


  • Don’t have a pomegranate? Other delicious toppings could include dried cranberries, sliced avocado, or pepitas.
  • Make it vegan: Substitute the goat cheese for a vegan alternative or omit it entirely. Use maple syrup instead of honey for the vinaigrette.
  • Meal prep: Roast the beets and cook the quinoa ahead of time for quick and easy assembly later in the week.


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