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Savoury Beet Yogurt Bowls with Elderflower Dressing

Serves 2.


    Elderflower is used throughout Scandinavia in beverages, steeped to extract the taste from the flowers of the elderberry. Elderflowers are seasonal, available fresh in late spring, but you can find the syrup in many natural food stores (and a very popular Scandinavian furniture store). This savoury-meets-sweet yogurt bowl uses earthy beets for a fresh take on breakfast or a midday snack.



    Replace beets with peeled orange and grapefruit slices to turn this into a winterized fruit salad, using orange flower water instead of elderflower.


    Savoury Beet Yogurt Bowls with Elderflower Dressing


    • 4 small golden or red beets
    • 1 Tbsp (15 mL) elderflower syrup or wildflower honey
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) lemon juice
    • 1 cup (250 mL) plain Greek yogurt or skyr (Icelandic yogurt)
    • 1/4 cup (60 mL) fresh raw peas or fennel
    • 2 Tbsp (30 mL) toasted pine nuts or chopped walnuts
    • 2 tsp (10 mL) edible elderflowers or other edible flower (lavender, sesbania, etc.)


    Per serving:

    • calories264
    • protein8g
    • fat16g
      • saturated fat4g
      • trans fat0g
    • carbohydrates26g
      • sugars21g
      • fibre4g
    • sodium139mg



    Preheat oven to 375 F (190 C). Place beets in large sheet of parchment and bunch into a package. Place on large baking sheet and roast for 45 minutes to 1 hour, until tender. Cool beets to room temperature and slice into quarters.


    For dressing, in small bowl, whisk together syrup or honey, oil, and lemon juice. Spoon yogurt into bowls and top with beets, peas or fennel, a drizzle of dressing, nuts, and flowers. Serve.


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    This recipe is part of the Scrumptious Scandinavian collection.



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