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.
Beet & Granola Yogurt Bowls
Servings
6 Servings
Ingredients
- 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
- 1 pound beets
- 1/2 teaspoon kosher salt
- pinch of sugar
- 2 cups peeled and cubed beets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 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
Instructions
- Assemble:
- Fill 6 bowls with 1/2 cup of yogurt each.
- Top with beet puree, roasted beets, granola and sliced avocado. Alternatively, you can layer the ingredients in a glass cup.
- Beet Puree:
- 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.
- Peel beets and blend with cooking water, salt and pinch of sugar. Set aside.
- Cumin Roasted Beets:
- Preheat oven to 350 ̊F.
- 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.
- 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.
- Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller’s Weekly Newsletter.
Leave a Reply