Name: Beets, Carrots, and Toasted Hazelnuts Yogurt Bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 small assorted color beets (red, golden beet, candy-striped/chioggia or prepared beets); Extra virgin olive oil; Kosher salt; 2 cups plain whole-milk yogurt; 2 small carrots (I like colorful carrots, cut into ribbons with a vegetable peeler); 2 cups microgreens (or baby lettuce leaves); 2 shallots (thinly sliced); Freshly ground black pepper; Garnish: toasted and chopped hazelnuts (drizzle of good evoo)

Beets, Carrots, and Toasted Hazelnuts Yogurt Bowl

Stop seeing yogurt only as a base for fruit and start creating fabulous lunches filled with healthy veg, like carrots and beets. You know it’s good for you when it’s as colorful as this one.

Always use a great quality extra virgin olive oil. We love Colavita!

Beets, Carrots, and Toasted Hazelnuts Yogurt Bowl

Prep Time 10

Cook Time 40

Total Time 50

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Servings

Ingredients

3 small assorted color beets red, golden beet, candy-striped/chioggia or prepared beets
Extra virgin olive oil
Kosher salt
2 cups plain whole-milk yogurt
2 small carrots I like colorful carrots, cut into ribbons with a vegetable peeler
2 cups microgreens or baby lettuce leaves
2 shallots thinly sliced
Freshly ground black pepper
Garnish: toasted and chopped hazelnuts drizzle of good evoo

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Drizzle beets with evoo and salt. Wrap in foil and roast at 375°F on prepared sheet until a paring knife can easily pierce with no resistance. Cool, peel, and slice into thin rounds.
Divide yogurt between serving bowls and arrange beets, carrots ribbons, microgreens, and shallots. Salt and pepper to taste.
Garnish with chopped hazelnuts and a good glug of evoo.