Winter Root Vegetable Bowls with Lemon Yogurt Dressing
These roasted winter root vegetable bowls are cozy, colourful, and full of texture, exactly the kind of meal you crave when it is cold outside. Think caramelized vegetables, nutty grains, creamy lemon honey yogurt dressing, and just enough crunch and heat to keep every bite interesting.
This is the kind of flexible, feel-good dinner that disappears fast, so consider doubling the recipe if you want leftovers.
Ingredients
For the Bowls
- 1 cup wild rice or your favourite grains
- 3 to 4 medium carrots peeled and cut into 1-inch pieces
- 2 to 3 medium parsnips peeled and cut into 1-inch pieces
- 2 medium beets or 3 to 4 small peeled and cut into 1-inch wedges
- 2½ tablespoons extra virgin olive oil divided
- Kosher salt and freshly ground black pepper
- ¾ cup shaved celery from inner stalks
- 2 to 4 tablespoons pickled hot peppers thinly sliced, to taste
- ½ cup feta cheese broken into large crumbles
- ¼ cup pumpkin seeds (pepitas) oven roasted
Optional, Fresh Finish
- Finely chopped parsley or dill
- Lemon zest
Lemon Honey Yogurt Dressing
- 1 cup plain Greek yogurt full-fat or 2 percent
- 3 tablespoons fresh lemon juice
- 1½ teaspoons finely grated lemon zest
- 1½ tablespoons liquid honey
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Water if needed
Instructions
Foil Roast the Beets
- Preheat the oven to 400°F (205°C).
- Toss the beets with 1 tablespoon olive oil and ¼ teaspoon salt. Place in the centre of a large sheet of foil, fold tightly to seal, and place directly on the oven rack or on a sheet pan.
- Roast for 45 to 55 minutes until a knife slides in easily. Carefully open the foil and let the beets steam off for 5 minutes.
Cook the Grains
- Cook the grains according to package directions.
- While still warm, toss with a small drizzle of olive oil and a pinch of salt. Leave uncovered so steam escapes and the grains stay fluffy and defined.
Roast the Carrots and Parsnips
- While the beets roast, toss the carrots and parsnips with the remaining olive oil, salt, and pepper.
- Spread in a single layer on a sheet pan. Roast at 400°F (205°C) for 30 to 35 minutes, flipping once, until tender with golden edges. Set aside to cool slightly.
Make the Lemon Honey Yogurt Dressing
- Whisk together the yogurt, lemon juice, lemon zest, honey, salt and pepper until smooth. Slowly drizzle in the olive oil while whisking.
- If the dressing is too thick, add water 1 tablespoon at a time until creamy and drizzle-friendly.
- If the dressing is too thin, whisk in ½ teaspoon Dijon mustard.
- Let rest for 5 minutes, then taste and adjust seasoning.
Prepare the Shaved Celery
- Thinly slice the celery using a mandoline, vegetable peeler, or sharp knife.
- Toss with a few drops of lemon juice, a pinch of salt, and a light drizzle of olive oil. Let sit for 2 to 3 minutes so it softens slightly while staying crisp.
Assemble the Bowls
- Divide the cooked grains between two wide bowls.
- Arrange the roasted carrots, parsnips, and beets in loose sections rather than mixing completely. Add shaved celery and pickled hot peppers sparingly for contrast.
- Finish with feta crumbles and toasted pumpkin seeds.
- Drizzle generously with Lemon Honey Yogurt Dressing.
- Optional: finish with a final drizzle of olive oil and herbs or lemon zest.
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