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Savory granola beet yogurt parfait

Beet & Granola Yogurt Bowls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Print Recipe Pin Recipe

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. 
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