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

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By Danny Seo

• Vegetarian
• American
• Breakfasts

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: 01:05

Level: Easy

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Prep: 00:20

Cook: 00:45

Yields: 4 servings

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Ingredients

Roasted Beets:
• 3 medium beets
• 2 C filtered water
• 1/2 t sea salt
• 1 T olive oil
• 2 T balsamic vinegar


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


Orange Scented Stonyfield Yogurt:
• 1 orange
• 1 Quart Stonyfield Organic Whole Milk Smooth & Creamy Plain Yogurt
• 2 T olive oil
• 1 t 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.