Let Me Tell You About These Roasted Beets Bowls…

Alright, so you’re probably thinking, “Another beet salad recipe? Don’t I already have enough ways to stain my hands purple?” But trust me, these Roasted Beets Bowls with Turmeric Tahini Sauce are the ones I come back to when I’m craving something hearty, bright, and—well, a little messy. I first threw this meal together last spring when I’d forgotten to go to the store and all I had were a couple of beets rolling around the crisper drawer, begging me not to turn them into borscht (again). These days, it’s basically lunch or dinner any time I want something that feels a bit fancy without being a whole production. Also, once I made it on a Tuesday, left the kitchen in turmoil, and still felt like I’d won at life. (For the record, turmeric stains are pretty much forever. Consider this your warning.)

Why I Keep Making These Bowls (Almost Too Much)

I make this when my brain is fried and I can’t decide between healthy and delicious—these bowls split the difference, which honestly is rare! My family goes bonkers for them because you get that roasted, earthy beet flavor with the creamy, zingy turmeric tahini sauce drizzled on top (sometimes dripped—it’s fine). Plus, if I’m honest, I used to dislike beets, mainly due to some truly questionable childhood salads, but roasting changed my mind. (Peeling beets? Still a mild annoyance, but it’s worth it!)

You’ll Need These Ingredients (But I Don’t Mind If You Mix It Up)

3-4 medium beets (or, when I’m in a hurry, I’ve used those vacuum-packed cooked ones from the store—no shame)
Olive oil – splash or glug, up to 2 tablespoons (my grandmother swore by Bertolli, but any will do)
½ teaspoon cumin (sometimes I skip it, but it does add a little depth)
1 cup cooked quinoa (or…literally any grain—I tried it with brown rice, pretty good, farro was… less good)
2 handfuls fresh greens (spinach, arugula, or whatever’s not wilted)
½ avocado, sliced (optional, but I’m always happier with it)
¼ cup toasted pumpkin seeds (pepitas), or sunflower seeds, or whatever crunchy thing you have
Turmeric Tahini Sauce: 3 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon maple syrup or honey, ¼ teaspoon ground turmeric, a pinch of salt, and 1-3 tablespoons water (to thin)

How I Put It All Together (Roughly)

First, crank your oven up to 400ºF (205°C). Scrub those beets! (I never peel before roasting, mostly out of laziness; skins rub off later anyway.)
Chop beets into bite-ish-sized cubes. Toss with olive oil, cumin, a bit of salt, and pepper directly on the baking tray. Or in a bowl, if you don’t like extra washing up.
Roast them for 30-40 minutes, flipping halfway. Don’t panic if some bits get a little crispy—it actually gives great flavor. This is when I usually sneak one straight off the pan (hot! but worth it).
Meanwhile, cook your quinoa (or whatever). Or, throw in leftover rice—no one will know.
For the sauce: Whisk tahini, lemon, syrup, turmeric, salt. It’ll look weirdly thick at first, but just keep whisking as you drizzle water in a tablespoon at a time, until it goes smooth and pourable.
Now assembly: Pile greens in bowls, heap quinoa on top, add roasted beets, avocado, and seeds. Drizzle the turmeric tahini generously. Stand back, admire those colors!

Some Notes (From a Slew of Imperfect Attempts)

Honestly, the thinner you cut the beets, the faster they roast, but they’re also easier to burn. I err on the chunky side after one too many “beet crisps” by accident.
If the tahini sauce tastes bitter, add just a little more maple or honey—turmeric can be prickly like that
The sauce sometimes seizes up weirdly; if it does, keep whisking and adding water gradually, it’ll suddenly loosen up
Roasted beets will stain everything. Maybe wear an apron, or at least don’t wear your favorite jumper like I did once. Rookie move.

Some Variations I’ve Actually Tried (and a Fail)

Added feta once—wow, highly recommend if you eat dairy.
Tried with sweet potato as a swap for beets; tasty but less dramatic—more comfort food than showstopper.
Chickpeas instead of seeds? Works for protein, not so much for crunch.
One time I went wild and mixed in some pomegranate seeds—fiddly but fun if you’re feeling extra.
Fail: I stuck in roasted broccoli thinking it would be a flavor win. It muddied it up. Don’t bother (unless you’re really into brassicas).

Equipment (But Use What You’ve Got!)

Baking tray – sheet pan, whatever; sometimes I use my battered old roasting tin
Sharp-ish knife (because wrestling with beets is not for a blunt blade)
Mixing bowl – but I’ve definitely mixed right on the tray in a pinch
Small whisk or fork (for sauce, but a spoon works if you’re determined)
Measuring spoons or just eyeball; honestly, it’s forgiving

Roasted Beets Bowls with Turmeric Tahini Sauce

How I Store These Bowls (But They Hardly Ever Last)

Store leftovers in the fridge in an airtight container for up to two days. But, honestly, in my house, they never last more than a day—everyone just nibbles at bits straight from the container. If you’re prepping for meals ahead, keep the greens separate and add sauce just before serving.

What I Serve Alongside (Or Just By Itself)

I love these with a hunk of crusty bread (sometimes storebought, sometimes my own messy sourdough). Some folks add a soft-boiled egg on top, that’s breakfast for dinner sorted right there. My pal dips roasted carrots in the leftover sauce—honestly it’s a winner. Oh, and sometimes a teeny sprinkle of dukkah for a crunchy topper if I’m feeling extra.

What I’ve Learned the Hard Way (Pro-ish Tips)

Rushing chopping the beets? I once went for speed, ended up with inch-thick slabs and, well, they took forever, then scorched at the edges…
If you dump all the water in the tahini at once, it looks like weird soup, so just go slow and trust the process
Seriously, gloves make peeling roasted beets easier, but if not just embrace purple hands for a day or two; it fades, I promise

Questions Friends Have Sent My Way (Real or Imagined)

Can I make this vegan?: You bet—just use maple syrup instead of honey; the whole thing is plant-based as written, so you’re set.
How do I keep my quinoa from being mushy?: Honestly, I still mess this up sometimes! Try using a little less water, and let it sit covered after cooking.
I don’t have tahini. Any swap?: It’s not quite the same, but a mild nut butter (like cashew or almond) with lots of lemon juice works in a pinch.
Will kids eat this?: Mixed results—mine love the sauce, but the beets… sometimes it depends how hungry they are. If you cut them extra small or serve deconstructed, it’s less intimidating.
Can I roast the beets ahead of time?: Definitely, and actually, I think they taste better the next day after hanging out in the fridge overnight.
Any tips for not making a huge mess?: Truly? Just expect some beet stains. But lining the tray with parchment paper helps. And maybe invest in dish gloves if you’re feeling fancy. Or go wild and let the kitchen look like a Jackson Pollock painting.

On a slightly unrelated note, have you ever noticed how beets have a secret superpower? They dye everything—hands, dressings, tea towels—yet they never actually dye themselves a different color. Just one of those things I think about while waiting for the oven timer.

Anyway, hope you try these! If you have any additions, disasters, or wild breakthroughs, let me know—probably on r/CasualUK if you’re like me and can’t resist a food rabbit hole.

Roasted Beets Bowls with Turmeric Tahini Sauce – My Kinda Bright Lunch