Savory Beet Yogurt Bowls with Elderflower Dressing


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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: 2 poeple
Calories: 264kcal


  • 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.)  


  • 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.


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


Calories: 264kcal | Carbohydrates: 26g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Sodium: 139mg | Fiber: 4g | Sugar: 21g
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