Yogurt with beets and walnuts

By Desiree Nielson
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  • 1 large beet
  • Olive oil, for brushing
  • 1 sprig of fresh thyme
  • 1 cup (240 milliliters) Greek yogurt
  • 1 cup (240 milliliters) walnut halves, chopped
  • 1 tablespoon (15 milliliters) olive oil
  • Juice of 1/2 a lemon
  • Salt and pepper, to taste


  1. Preheat oven to 400F (205C).
  2. Cut off stem and peel beet. Coat in olive oil and season with salt and pepper.
  3. Add a sprig of fresh thyme and wrap in tinfoil.
  4. Roast in the oven 60 minutes or until tender.
  5. Let beet cool and chop into cubes.
  6. Put beet cubes in a bowl. Add Greek yogurt and walnut halves. Squeeze on fresh lemon juice and drizzle over olive oil.
  7. Season with salt and pepper.
  8. Enjoy!


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