Step 1

Preheat the oven to 400 degrees F.

Step 2

Peel and cube the beets. Place them on a dark-colored baking sheet, then drizzle with 1 Tablespoon of olive oil and top with a sprinkle of flaky salt to taste.

Step 3

Roast in the oven for 20 minutes.

Step 4

While the beets are roasting, chop or shred the cabbage.

Step 5

Remove the beets from the oven and slide them to one side of the pan.

Step 6

Place the cabbage on the other side of the pan and drizzle with the remaining 1 Tablespoon of olive oil and flaky salt to taste.

Step 7

Place the baking sheet back in the oven and roast for another 20 minutes.

Step 8

Make the bowls by layering fresh arugula, cooked barley (or grain of choice), spiralized radishes, roasted beets, and roasted cabbage in each bowl.

Step 9

Place the tahini, lemon juice, and water in a bowl and whisk together until smooth.

Step 10

Add in the turmeric, coriander, crushed red pepper, and salt and pepper to taste.

Step 11

Whisk until smooth and drizzle over each roasted beet bowl!