Yogurt with Beets and Walnuts

In the ‘Veggies All Day Long’ episode of The Urban Vegetarian, host Desiree Nielsen has healthy cooking down to a science, with her inner foodie always amping up the taste factor! Greek yogurt for breakfast is ho-hum, until Desiree shows us that tangy and sweet beets – yes, beets – can give this otherwise boring meal a whole new life… This surprising early morning addition gives you a reason to get out of bed!

Serves 1-2, as a savoury breakfast

Ingredients:

1 large beet

Olive oil, for brushing

Salt and pepper

1 sprig fresh thyme

1 cup (240 ml) Greek yogurt

1 cup (240 ml) walnut halves, chopped

1 tablespoon (15 ml) olive oil

½ lemon, juice

Method:

Preheat oven to 400 F (205 C).

Remove the top and peel the beet. Coat in olive oil and season with salt and pepper.

In an aluminum foil pouch, combine the beet and a sprig of fresh thyme. Seal well to allow steaming.

Roast for 60 minutes or until tender.

Let beet cool, then chop into cubes.

To serve, place the beet cubes in a bowl, the top with the Greek yogurt and walnut halves.

Finish by squeezing on the fresh lemon juice, drizzling with olive oil, and seasoning with salt and pepper.

Serve immediately.

Enjoy!