Beetroot Yogurt

The first time I tasted beetroot yogurt, it took me by surprise – that bold, wild magenta color, almost too pretty to eat, and then the taste… creamy, cool, softly sweet but earthy in that familiar beet way. It felt like something from an old kitchen memory I hadn’t lived yet. I remember holding the spoon midway, struck for a second, like oh — this actually works. Somehow it just made sense.

Why You’ll Crave It

• It’s got this perfect balance – creamy yogurt meets subtly sweet, deep-tasting beetroot
• Comes together in minutes (no fussy steps, barely a mess)
• Gorgeous on the table – the kind of dish people ask about before they even try it
• Healthy without feeling like “health food” (you know what I mean)
• Goes sweet or savory, depending on what mood you’re in

The first time I made this, I ended up eating the whole bowl before it even had time to chill – standing by the counter, spoon after spoon.

What You’ll Need

• 250g natural yogurt: the plain kind, full-fat if you want that lush texture, chilled if possible
• 150g cooked beetroot: tender and peeled, not pickled (and not too wet)
• 2 tablespoons honey: or maple syrup, for a gentle sweetness – adjust more or less, depending how bold your beets taste
• A pinch of salt: just enough to lift everything and ground that sweetness
• Fresh mint leaves (optional): for a little green contrast and brightness on top

Easy How-To

Cook and Cool the Beets

If you’re not using pre-cooked beets, just boil or roast them until soft enough to pierce with a knife. Let them cool before peeling – the skin usually slips off easily once they’re cooked. You don’t want hot beets melting the yogurt.

Blend to a Smooth Purée

Rough-chop the beets, then toss them in a blender or food processor. Puree until smooth. You could leave it slightly chunky, but I like it silken – feels more like dessert that way.

Combine with Yogurt

Scoop the yogurt into a mixing bowl, then gently fold in the beet puree. It turns this vivid swirl of pale pink into deep raspberry-purple… very satisfying. Stir until it’s fully mixed, no streaks.

Sweeten and Season

Drizzle in your honey (or maple), add the tiniest pinch of salt, and taste. Stir again. It should be mellow, aromatic, and balanced – not too sweet, just enough to smooth out the earthiness.

Chill It

Pour into cups, glasses, or a shallow dish and pop into the fridge. A couple hours is perfect – lets the flavors settle in. Overnight is best if you’ve got time, honestly. That cold creaminess hits different.

Serve and Garnish

Right before serving, top with a sprig or two of fresh mint. Sometimes I add chopped pistachios or a handful of granola for crunch. Or just leave it plain and pretty – it stands on its own.

Good to Know

• The color deepens as it chills. Some days it’s purely magenta, others leans toward berry-purple. Every batch is a bit different.
• Roasting the beets (instead of boiling) gives it a deeper, slightly caramelized flavor. It’s subtle but lovely.
• If your blender struggles with the beets, add a spoon of yogurt to help it along. A splash of water can help too – just don’t overdo it or things get runny fast.

Serving Ideas

• Layer with granola and berries in a glass for a breakfast parfait that feels a little special
• Spoon onto a mezze board beside roasted veggies and warm flatbread
• Use it as a vibrant base for grilled chicken or fish – surprisingly good

Top Tricks

• If your beets are very sweet, cut the honey. Let the natural sugars do the work
• Use Greek yogurt if you want it thicker – almost like a soft mousse
• A tiny scrape of lemon zest lifts it all, especially on warmer days

Frequently Asked Questions

Can I use store-bought cooked beets?

Yes, absolutely. Just make sure they’re plain – not pickled or flavored. And blot them a little with paper towel if they’re too wet so the yogurt doesn’t get watery.

Is this meant to be sweet or savory?

A little bit of both. It leans gently sweet because of the honey, but it’s not a dessert in the traditional sense. You can adjust it either way – skip the sweetener and stir in olive oil, garlic, and cumin for a savory version that’s also delicious.

How long does it keep?

It keeps nicely refrigerated for up to 3 days in a sealed container. Stir it before serving, since some water separation can happen.

Can I freeze beetroot yogurt?

Not really recommended. Yogurt tends to lose its smoothness after freezing. It’s best enjoyed fresh and chilled.

Conclusion

There’s something quietly beautiful about beetroot yogurt. Maybe it’s the surprise of such deep flavor from just a few ingredients, or the way it looks like rose petals and rubies had a conversation on your plate. Either way, it’s a little moment of calm in a bowl – nourishing, soft, and certainly not ordinary. Sometimes that’s just what I need.

More recipes suggestions and combination

Beetroot and Goat Cheese Salad

Combine roasted beetroot with creamy goat cheese, arugula, and a drizzle of balsamic reduction – it’s bright, a little tangy, and perfect with crusty bread.

Beetroot Hummus

Cooked beetroot joins forces with chickpeas, tahini, garlic, and lemon for a deep pink twist on classic hummus. I like it with poppyseed crackers.

Beetroot Smoothie

Blend beetroot with banana and a splash of orange juice. Add yogurt if you want it creamier. It’s breakfast in five minutes.

Roasted Beetroot Soup

Blend roasted beets with sautéed onion, vegetable stock, and just a swirl of cream at the end. It’s velvety and somehow grounding on cold days.

Pickled Beetroot

Quick-pickle thin slices in vinegar, sugar, and warm spices. It makes ordinary sandwiches feel elevated, somehow.

Beetroot and Carrot Slaw

Crunchy, refreshing, and just the thing next to grilled food or tucked inside a pita. Add citrus zest if you love bright flavors.