Beemster Signature, Roasted Beet & Pomegranate Grain Bowl

Type: Lunch, Bowl
Prep Time: 10 min.
Cook Time: 25 min.
Ready in: 35 min.
Servings: 6

This colorful salad with pops of sweet pomegranate will brighten up any meal.

Directions

  1. Preheat oven to 400°F. Peel the beets. Slice into half-moons, ¼-inch thick. Lay beets on a foil- or parchment-lined baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper. Roast until tender & browning, stirring halfway through (about 20 minutes).

  2. Bring a pot of water to a boil and cook the farro for 20 min. After 10 min. stir in the quinoa. Drain and rinse under cold water.

  3. In a large bowl toss together the grains, beets, radishes, tomatoes and pomegranate seeds. Add remaining 2 tbsp oil and lemon juice and toss to coat. Top with shredded cheese and herbs.

TIP If pomegranates are not in season try grapes for a sweet alternative. 

Ingredients

  • 1 lb beets (mix of golden & red)

  • ¼ cup olive oil

  • 1 cup farro

  • 1 cup quinoa

  • 1 bunch radishes, thinly sliced

  • 1 pint (25-30) heirloom cherry tomatoes, halved

  • 1 wedge Beemster Signature (12m), shredded

  • ½ cup pomegranate seeds

  • 2 tbsp lemon juice

  • Fresh herbs/microgreens to garnish as needed

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Cheeses Mentioned

Signature

Hand selected by our master cheesemaker as an exceptional representation of Beemster's craft. 

Pairs with:

Red wine. Fruit.
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