Beet & Granola Yogurt Bowls

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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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