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

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!

Ready In: 1 hour 5 minutes

Level: Easy

Prep: 20 minutes

Cook: 45 minutes

Yields: 4 servings

Print Recipe

    Ingredients

    Roasted Beets:
  • 3 medium beets
  • 2 c filtered water
  • 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar


    • Spiced Maple Pumpkin Seeds:
  • 1 c pumpkin seeds
  • 1/4 c maple syrup
  • 1/4 tsp ground black pepper
  • pinch of sea salt


    • Orange Scented Stonyfield Yogurt:
  • 1 orange
  • 1 Quart Stonyfield Organic Whole Milk Smooth & Creamy Plain Yogurt
  • 2 Tbsp olive oil
  • 1 tsp sea salt

directions

Roasted 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.

more DELISH TO DISH

Blueberry Yogurt Muffins
Easy Yogurt Popsicles
Dark Chocolate Greek Yogurt Fruit Dip with Cinnamon and Spice