Beet Yo­gurt Bowl

Canadian Running - - FOOD -

Want to take ad­van­tage of the proven per­for­mance boost­ing ben­e­fits of beets but can’t stom­ach the straight-up blood red juice? This beet purée is more sweet than earthy and pairs de­li­ciously well with creamy yo­gurt. A scat­ter­ing of gra­nola or muesli on top adds crunch and ex­tra carbs mak­ing each bowlful an even bet­ter way to kick-start a spir­ited run.

Makes 6 Serv­ings

In­gre­di­ents

1 pound beets, ends trimmed and chopped into chunks 1N cups co­conut milk bev­er­age Juice of K lime 2 tbsp honey 1 tbsp co­conut oil (op­tional) 2 tsp chopped fresh gin­ger K tsp cin­na­mon tsp salt 3 cups plain low-fat yo­gurt 1K cup gra­nola or muesli of choice

Di­rec­tions

1. Pre­heat oven to 400 F. Place beets on a bak­ing sheet and toss with 2 tea­spoons canola, grape­seed or light olive oil. Roast un­til ten­der, stir­ring once, about 35 min­utes. Let beets cool. 2. Place beets in a blender along with co­conut milk, lime juice, honey, co­conut oil, if us­ing, gin­ger, cin­na­mon and salt; blend un­til smooth. The mix­ture will be fairly thick, but add a touch more co­conut milk if needed to help with blend­ing. Chill mix­ture un­til needed, for up to 10 days. 3. When ready to serve, place K cup yo­gurt in a bowl and swirl in about L cup beet puree. Top with N cup gra­nola or muesli and a driz­zle of ad­di­tional honey, if de­sired.

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