Name: Savory Beet Yogurt Bowls with Elderflower Dressing
Ingredients: 4 small golden or red beets; 1 Tbsp elderflower syrup or wild flower honey; 1 Tbsp extra-virgin olive oil; 1 Tbsp lemon juice; 1 cup plain Greek yogurt or skyr (Icelandic yogurt); 1/4 cup fresh raw peas or fennel; 2 Tbsp toasted pine nuts or chopped walnuts; 2 tsp edible elderflowers or other edible flower (lavender, sesbania, etc.)

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How this works

Savory Beet Yogurt Bowls with Elderflower Dressing

Elderflower is used throughout Scandinavia in beverages, steeped to extract the taste from the flowers of the elderberry. This savory-meets-sweet yogurt bowl uses earthy beets for a fresh take on breakfast or a midday snack.

Servings: poeple

Calories: 264kcal

Ingredients

4 small golden or red beets
1 Tbsp elderflower syrup or wild flower honey
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 cup plain Greek yogurt or skyr (Icelandic yogurt)
1/4 cup fresh raw peas or fennel
2 Tbsp toasted pine nuts or chopped walnuts
2 tsp edible elderflowers or other edible flower (lavender, sesbania, etc.)

Instructions

Preheat oven to 375 F. Place beets in large sheet of parchment and bunch into a package. Place on large baking sheet and roast for 45 minutes to 1 hour, until tender. Cool beets to room temperature and slice into quarters.
For dressing, in small bowl, whisk togethersyrup or honey, oil, and lemon juice. Spoon yogurt into bowls and top withbeets, peas or fennel, a drizzle of dressing, nuts, and flowers. Serve.

Notes

Replace beets with peeled orange and grapefruit slices to turn this into a winterized fruit salad, using orange flower water instead of elderflower.

Nutrition

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