Beet Yogurt Bowl
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
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
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.