June’s garden gives generously — sweet young beets, the first tender herbs, and crisp radishes pulled straight from the soil. This warm-and-cool grain bowl layers earthy roasted roots over nutty farro, all crowned with a cooling herbed yogurt. It’s the kind of bowl that tastes like the season itself: bright, grounding, and quietly satisfying.
⏱ Prep 20 min🔥 Cook 45 min👥 Serves 4📊 Level Easy
Ingredients for 4 people
1 cup (200g) pearled farro (substitute spelt, barley, or quinoa for gluten-free)
1.5 lb (700g) young beets, scrubbed and trimmed
2 tbsp (30ml) olive oil, plus extra for drizzling
1 cup (250g) plain Greek yogurt (use coconut yogurt for dairy-free)
1 small garlic clove, finely grated
1/2 cup (15g) mixed fresh herbs (dill, parsley, mint), chopped
6 radishes, thinly sliced
1/3 cup (40g) walnuts, roughly chopped and toasted
2 cups (60g) baby spinach or beet greens
1 tbsp (15ml) lemon juice
1 tsp honey (or maple syrup)
Salt and freshly ground black pepper
The Recipe
Preheat the oven to 400°F (200°C). Cut the beets into wedges (about 1 inch / 2.5cm), toss with 1 tbsp olive oil, salt, and pepper, then spread on a lined baking tray.
Roast for 35–45 minutes, turning once, until tender and caramelised at the edges. A knife should slide in easily.
Meanwhile, rinse the farro and simmer in plenty of salted water for 25–30 minutes until tender but chewy. Drain and toss with the remaining 1 tbsp olive oil and a pinch of salt.
Stir together the yogurt, grated garlic, half the herbs, a pinch of salt, and a splash of water to loosen. Taste and adjust.
Whisk the lemon juice and honey with a drizzle of olive oil to make a quick dressing.
Toss the warm farro with the spinach or beet greens so they wilt slightly, then spoon over the lemon-honey dressing.
Divide the grains between bowls. Top with the roasted beets, sliced radishes, toasted walnuts, and a generous spoonful of herbed yogurt.
Scatter the remaining herbs over the top and finish with a final crack of pepper. Serve warm or at room temperature.
