Orange zest and juice mixed with Stonyfield yogurt and topped with balsamic roasted beets and spiced maple pumpkin seeds makes for a tasty, savory spin on a classic morning staple. Take your yogurt bowl to the savory-side with this recipe from Danny Seo! Savory Yogurt Bowl with Beets and Pumpkin Seeds Go to recipes By Danny Seo Vegetarian American BreakfastsOrange zest and juice mixed with Stonyfield yogurt and topped with balsamic roasted beets and spiced maple pumpkin seeds makes for a tasty, savory spin on a classic morning staple. Take your yogurt bowl to the savory-side with this recipe from Danny Seo! Ready In: 01:05 Level: Easy Prep: 00:20 Cook: 00:45 Yields: 4 servings Print RecipeIngredients Roasted Beets:3 medium beets2 C filtered water1/2 t sea salt1 T olive oil2 T balsamic vinegarSpiced Maple Pumpkin Seeds:1 C pumpkin seeds1/4 C maple syrup1/4 t ground black pepperpinch of sea saltOrange Scented Stonyfield Yogurt:1 orange1 Quart Stonyfield Organic Whole Milk Smooth & Creamy Plain Yogurt2 T olive oil1 t sea saltdirectionsRoasted Beets:Step 1 Cut beets lengthwise into small wedges, and add to a large sauté pan. Reserve smaller beet tops for garnish.Step 2 Add water, salt, oil and vinegar to the pan and bring to a boil. Cook on high for 10 minutes, or until almost all the liquid has evaporated, skimming off any foam.Step 3 Turn off flame, cover pan with a lid, and allow beets to steam for 10 minutes.Step 4 Transfer to a plate and chill in freezer for 5 minutes, or until cold.Spiced Maple Pumpkin Seeds:Step 1 Preheat oven to 325°F.Step 2 Fold together pumpkin seeds, maple syrup, pepper and salt in a small bowl.Step 3 Line baking tray with parchment paper. Spread seed mixture into a single layer.Step 4 Bake for 20 to 25 minutes or until the moisture of the maple syrup has evaporated, stirring mixture halfway during the cooking process.Orange Scented Stonyfield Yogurt:Step 1 Zest orange, avoiding the pith (approximately 1 tablespoon), into medium bowl. Juice the same orange (approximately 2/3 cup) into the bowl.Step 2 Add Stonyfield yogurt, olive oil to orange mixture.Step 3 Stir to combine, return to container and refrigerate until ready to serve.Step 4 To serve, place yogurt in bowl. Top with beets and spiced maple pumpkin seeds.