This Nutritious Beet Yogurt Bowl Is as Tasty as It Is Instagram-Worthy
The beets blend into a vibrant, sweet sauce that also delivers naturally occurring nitrates, which can help keep your blood pressure numbers under control.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 35minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 35minutes |
Ingredients
- 3 medium (about 3/4 lb) beets ends trimmed and chopped into 1-inch chunks
- 1 tsp canola oil
- 1/2 cup unsweetened cashew milk or almond milk
- 2 tbsp honey
- 2 tsp orange zest
- 2 tsp fresh ginger chopped
- 1/2 tsp cinnamon
- pinch salt
- 1 tbsp coconut oil (optional)
- 3 cups plain 2% Greek or Skyr yogurt
- 2 cups granola or muesli
- 2 cups blueberries
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 400°F (200°C). Place beets on a baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool. (Alternatively, you can steam the beets until fork tender.)
- Place cooked beets in a blender, along with milk, honey, orange zest, ginger, cinnamon, salt and coconut oil (if using). Blend until smooth. The mixture should be fairly thick, but add a bit more milk if needed to help with blending. Chill mixture until needed.
- To serve, place ¾ cup (175 mL) yogurt in a bowl and stir in about ¼ cup (50 mL) of the beet mixture. Top with ½ cup (125 mL) each granola and blueberries.
Recipe Notes
Per serving: 323 calories, 19 g protein, 6 g fat (3 g saturated fat), 55 g carbohydrates (35 g sugars), 6 g fibre, 0 mg cholesterol, 216 mg sodium.
Tip: Some supermarket produce departments sell precooked beets that can be a timesaver.
