Grain bowls are less of a recipe than a way to make a meal from what's already in your kitchen. Start with cooked grains, add roasted vegetables, something fresh, a flavorful dressing, and you've got endless combinations. Included below is a Green Goddess dressing recipe, but any tangy, bright dressing works here!

This version celebrates one of the market's most underappreciated ingredients: beet greens. Often beet roots get all the attention, but the greens are tender, earthy, and delicious sautéed, adding another vegetable to your meal without buying anything extra.

Zero Waste Tip: Not only are beet greens are completely edible, they’re a nutritional powerhouse! Treat them like chard or spinach. Separate the stems from the leaves, cook the stems a few minutes longer, and enjoy the whole bunch.

serves 3

Base Ingredients:

• 1 bunch beets, ideally early-summer beets with greens attached

• salt and black pepper to taste

• extra virgin olive oil

• 2 cups cooked quinoa or other grain

• ¼ cup salted roasted sunflower seeds or pepitas

• ½ cup lightly packed parsley, roughly chopped

• 4 scallions, sliced thinly

• extras: other veggies like peas or radish for crunch, avocado, crumbled feta or goat cheese

Green Goddess Dressing Ingredients:

• ½ cup plain Greek yogurt

• ½ cup mayonnaise

• ½ cup packed fresh parsley

• ¼ cup fresh chives

• ¼ cup fresh basil

• 2 tablespoons fresh dill

• 1 garlic clove

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper, to taste

• 2–4 tablespoons water, as needed to reach desired consistency

Instructions:

1. Roast the beets. Heat oven to 400°F. Trim the greens from the beets, leaving about an inch of stem attached to the roots. Wash both well. Wrap the beets in foil (or roast in a covered baking dish) and roast for 30–50 minutes, until easily pierced with a knife. Let cool slightly, then rub off the skins and slice or dice.

2. Cook your grain. Prepare your favorite grain if you don't already have some cooked.

3. Make the dressing. Add the Greek yogurt, herbs, garlic, lemon juice, olive oil, and Dijon mustard to a food processor or blender. Blend until smooth and the herbs are finely incorporated. Season with salt and pepper to taste. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

4. Prepare the greens. Separate the stems from the leaves. Chop the stems into small pieces and roughly chop the leaves.

5. Sauté the greens. Heat olive oil in a skillet over medium heat. Cook the chopped stems for 3–4 minutes until they begin to soften. Add the garlic and cook for about 30 seconds, then stir in the leaves. Cook another 2–3 minutes, just until wilted. Season with salt, pepper, and vinegar.

6. Assemble the bowls. Divide the cooked grain between bowls. Top with roasted beets, sautéed beet greens, toasted seeds, scallion, parsley and cheese if using. Drizzle generously with dressing and serve.