Orange Miso Roasted Beet Rice Bowls

Ingredients

• 3 medium beets, scrubbed and cut into 2 cm wedges
• 2 tablespoons olive oil
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups cooked jasmine rice, sushi rice, or short-grain brown rice
• 1 cup shelled edamame, cooked
• 1 orange, segmented, plus extra juice for dressing
• 1 small cucumber, sliced into ribbons or thin half moons
• 2 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1/3 cup soft herbs such as cilantro, mint, or basil
• Optional: avocado, pickled ginger, chili crisp, toasted nori strips
• 1 tablespoon white miso
• 2 tablespoons fresh orange juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon finely grated ginger
• 1 teaspoon toasted sesame oil
• 1 to 2 teaspoons warm water, as needed
• Roast beets ahead and keep them refrigerated for up to 4 days.
• If using vacuum-packed cooked beets, roast them for 12 to 15 minutes with oil and pepper to concentrate flavor.
• Keep cucumber and dressing separate for meal prep so the bowls stay crisp.
• White miso gives the dressing a gentle savory sweetness; darker miso works but tastes stronger, so start with 2 teaspoons.
• For a heartier dinner, add crispy tofu, salmon, or a fried egg.
• Serve warm for a cozy bowl or chilled for a brighter lunch.

Method

1. Heat the oven to 210C / 410F. Toss beet wedges with olive oil, salt, and pepper. Spread on a parchment-lined tray with space between pieces so they roast instead of steam.
2. Roast for 28 to 35 minutes, turning once, until the beet edges are lightly wrinkled and the centers are tender when pierced. Let them cool for 5 minutes so the texture firms slightly.
3. While the beets roast, cook or warm the rice and edamame. Keep the rice fluffy by loosening it with a fork and a tiny splash of water if reheating.
4. Whisk miso, orange juice, rice vinegar, honey, ginger, sesame oil, and warm water until smooth and glossy. Taste before salting; miso brands vary.
5. Build bowls with rice, roasted beets, orange segments, cucumber, edamame, scallions, sesame, and herbs. Drizzle with dressing just before serving.
6. Finish with chili crisp, nori, or avocado if you want a richer bowl.

Tips

• Roast beets ahead and keep them refrigerated for up to 4 days.
• If using vacuum-packed cooked beets, roast them for 12 to 15 minutes with oil and pepper to concentrate flavor.
• Keep cucumber and dressing separate for meal prep so the bowls stay crisp.
• White miso gives the dressing a gentle savory sweetness; darker miso works but tastes stronger, so start with 2 teaspoons.
• For a heartier dinner, add crispy tofu, salmon, or a fried egg.