Good news for fans of yogurt! Savory yogurts give you even more options to enjoy the tanginess. This savory yogurt from Ellie Krieger has apples and beets and is perfect for a light lunch or mid afternoon snack. You’ll fill up with protein from the yogurt and enjoy a serving of both fruit and vegetables to meet your daily requirements.
This week is Potluck week at I Heart Cooking Clubs and I’m again cooking with Ellie Krieger. This recipe is from her website, but she has recently published a new cookbook called You Have it Made(affiliate link) which features make ahead meals you can freeze and have on hand for those days when the thought of cooking is just overwhelming (even food bloggers have days like that!)
This is actually the third savory yogurt I’ve featured, the first being a Turkish yogurt soup and the second an avocado and lime combo. The idea of vegetable flavors appeals to me, maybe because I’ve grown fond of yogurt based green smoothies…or maybe it’s the ability to eat tzatziki by the spoonful. *shrug*
Ellie roasted her beets and apples but since already roasted, vacuum packed beets are readily available in grocery stores, I’ve opted to use them and to cook the apples on top of the stove. A little honey adds sweetness, some salt, pepper and herbs makes it savory. Add some chopped walnuts for crunch and you have a delicious and nutritious bowlful.
- 1 medium beet, sliced or diced
- 1 medium apple, peeled
- 2 teaspoons honey
- 1½ cups plain, Greek style yogurt
- ½ cup chopped walnuts
- salt and pepper to taste
- parsley or other fresh herb (try thyme, tarragon or chives) for garnish
- Core and slice the peeled apple
- Add a couple tablespoons of water to the bottom of a small frying pan. Add the apples and drizzle the honey. Season with salt and pepper.
- Cook the apples in the water until softened and the water has cooked off. Add more water as needed to prevent sticking.
- Spoon the yogurt into a bowl. Arrange the beets, apples and walnuts over top in a manner that's pleasing to you. Garnish with the parsley or other fresh herb.
This recipe is easy to veganize by either omitting the honey or swapping it for maple syrup and using any non-dairy yogurt you like.
Make sure to visit I Heart Cooking Clubs to see what the other bloggers have chosen to bring to this month’s Potluck!