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Beet & Granola Yogurt Bowls

Savory granola beet yogurt parfait

Yogurt doesn't have to be served with sweet ingredients and works wonderfully with more savory ingredients, especially when eating for lunch. 

The beets prepared 2 ways, adds a subtle sweetness to this creative savory take on a yogurt parfait.

Love the concept? 3 more Savory Yogurt Bowl Recipes.  

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 cups plain Greek yogurt
  • 1 cup beet puree (recipe follows)
  • 1 1/2 cups cumin roasted beets (recipe follows)
  • 1 1/2 cups savory granola (recipe follows)
  • Avocado, for garnish

Beet Puree

  • 1 pound beets
  • 1/2 teaspoon kosher salt
  • pinch of sugar

Cumin Roasted Beets

  • 2 cups peeled and cubed beets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seeds

Savory Granola

  • 1 cup old fashioned oats
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/3 cup pecans
  • 4 tablespoons extra virgin olive oil
  • 1 egg white
  • 1 teaspoon kosher salt
  • 1 tablespoon honey
  • Optional spices: 1/4 teaspoon cayenne, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander



1. Fill 6 bowls with 1/2 cup of yogurt each. 

2. Top with beet puree, roasted beets, granola and sliced avocado. Alternatively, you can layer the ingredients in a glass cup. 

Beet Puree:

1. Place beets in a medium saucepan. Fill pot with water to cover beets and cook until tender. Reserve 1/4 cup of cooking liquid and drain beets. 

2. Peel beets and blend with cooking water, salt and pinch of sugar. Set aside.

Cumin Roasted Beets:

Preheat oven to 350 ̊F. 

1. Place cubed beets on a baking sheet and toss with 2 tablespoons extra virgin olive oil and cumin seeds. Roast for 30 minutes. Cool and refrigerate until ready to use. 

Savory Granola:

Preheat oven to 350 ̊F.

1. In a medium bowl, mix old fashioned oats, sesame seeds, pumpkin seeds, pecans, olive oil, egg whites, salt and honey. Arrange in a single layer on a baking sheet and bake for 25 minutes. 

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