Beet Yogurt with Herbs

Vegetarian
Gluten Free
Health score
5%
Beet Yogurt with Herbs
45 min.
6
86kcal

Suggestions


Discover a vibrant and delicious addition to your morning meal with our Beet Yogurt with Herbs! This exceptional dish is not only vegetarian and gluten-free, but it also presents a remarkable blend of flavors that cater to the health-conscious foodie. Each bite is a harmonious mixture of the creamy texture of Greek yogurt and the earthy sweetness of beets, making it an incredibly satisfying choice for breakfast or brunch.

Beets are a nutritional powerhouse, packed with vitamins and minerals, while the fresh herbs elevate the dish with their aromatic qualities. Infused with tarragon and mint, the beet yogurt offers a delightful balance of sweetness, freshness, and tanginess—especially when complemented by the splash of red wine vinegar. With only 86 calories per serving, you can indulge guilt-free!

This dish is a fantastic way to brighten up your morning routine or serve to guests at a weekend brunch. The vibrant pink hue of the beet yogurt is sure to catch the eye and enliven your table. Plus, it can be prepared ahead of time, allowing you more leisure to savor the moments that matter most. Treat yourself and your loved ones to this colorful, nutritious option that’s as delightful to the palate as it is to the eyes!

Ingredients

  • 1.5 cups greek yogurt plain 2%
  • teaspoon tarragon fresh finely chopped
  • pound golden beets red trimmed
  • servings kosher salt 
  • tablespoons mint leaves fresh finely chopped for serving
  • tablespoon olive oil extra virgin extra-virgin
  • teaspoons red wine vinegar ()

Equipment

  • bowl
  • paper towels
  • baking paper
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 450°.
  2. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
  3. Cook beets until tender, about 1 hour.
  4. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
  5. Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
  6. Top beet yogurt with mint leaves.
  7. DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.

Nutrition Facts

Calories86kcal
Protein29.55%
Fat27.45%
Carbs43%

Properties

Glycemic Index
22.33
Glycemic Load
3.37
Inflammation Score
-3
Nutrition Score
6.0817391561425%

Flavonoids

Eriodictyol
0.52mg
Hesperetin
0.17mg
Apigenin
0.09mg
Luteolin
0.49mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:86.1kcal
4.31%
Fat:2.69g
4.13%
Saturated Fat:0.41g
2.54%
Carbohydrates:9.47g
3.16%
Net Carbohydrates:7.19g
2.62%
Sugar:6.75g
7.49%
Cholesterol:2.5mg
0.83%
Sodium:271.66mg
11.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.51g
13.01%
Folate:88.72µg
22.18%
Manganese:0.3mg
15.03%
Vitamin B2:0.18mg
10.57%
Phosphorus:100.63mg
10.06%
Potassium:336.46mg
9.61%
Fiber:2.27g
9.1%
Selenium:5.49µg
7.85%
Calcium:75.69mg
7.57%
Magnesium:25.45mg
6.36%
Vitamin B12:0.35µg
5.83%
Vitamin C:4.41mg
5.34%
Iron:0.85mg
4.75%
Vitamin B6:0.09mg
4.64%
Zinc:0.56mg
3.75%
Copper:0.07mg
3.66%
Vitamin B5:0.29mg
2.88%
Vitamin E:0.37mg
2.47%
Vitamin B1:0.04mg
2.44%
Vitamin A:111.75IU
2.23%
Vitamin B3:0.42mg
2.08%
Vitamin K:1.56µg
1.48%
Source:Epicurious