In case you’re unaware, I have an obsession with tzatziki sauce. And the main ingredient of tzatziki sauce? Greek yogurt. Yup, also obsessed. It’s super-versatile and I find that I can use it in both sweet and savory dishes, mix it into soups and sauces, turn it into a dip and use it in place of many higher-calorie, higher-fat ingredients (e.g. mayo, sour cream, cream cheese).
I’m especially fascinated with the idea of using Greek yogurt in a more savory way. So, after bringing home a mammoth container of plain, nonfat Greek yogurt from Costco, I decided it was time to make a series of savory Greek yogurt dishes (parfaits, if you will).
Recipe: Greek Yogurt with Rosemary-Roasted Beets and Balsamic
Beets with balsamic and rosemary lend an earthy flavor to this Greek yogurt “parfait.” If you have pistachios or pepitas on hand, they would also be excellent sprinkled on top. To save time, roast the beets ahead of time and enjoy throughout the week.
For roasted beets:
- 1 beet, peeled and cut into wedges
- 1 Tbsp olive oil
- 1 tsp dried rosemary
- 1/4 tsp each, cracked black pepper and sea salt
- 1 beet, roasted (ingredients above, roasting instructions below)
- 1 cup plain, non-fat or low-fat Greek yogurt
- 1 Tbsp aged balsamic vinegar (Trader Joe’s Balsamic Glaze would also work nicely)
- 1 tsp olive oil
- 1/2 tsp rosemary (optional)
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Preheat oven to 375. Peel and cut beet into wedges. (You can also make a batch of roasted beets ahead of time). Toss with olive oil and place on a large baking sheet. Sprinkle with rosemary, salt and pepper and roast for about 45 minutes, or until beets are soft. Remove from oven and let cool.
For parfait, top Greek yogurt with roasted beets then drizzle with balsamic and olive oil. Sprinkle with salt, pepper and optional rosemary.
Do you have any other suggestions for savory Greek yogurt dishes? Please share in the comments below!