Roasted Apples and Beets on Yogurt With Almond-Herb Topping

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In this dish, slices of tender, earthy roasted beets and sweet-tart roasted apples are arranged implicit a smear of creamy Greek yogurt and sprinkled with a fragrant, honey-glazed rosemary-orange-almond topping. It is simply a delicious equilibrium of saccharine and savory flavors that makes for a satisfying archetypal people oregon day snack oregon portion of a brunch oregon Middle Eastern meze spread.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

2 mean beets (11 ounces total, without greens)
1 tablespoonful positive 1/2 spoon olive oil
2 mean Granny Smith apples (unpeeled)
2 teaspoons honey
1/3 cupful full earthy skin-on almonds, coarsely chopped
2 teaspoons finely chopped caller rosemary
1/2 spoon finely grated orangish zest
1/4 spoon salt
1 1/2 cups plain, low-fat Greek yogurt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
170
Fat
8 g
Saturated Fat
2 g
Carbohydrates
19 g
Sodium
160 mg
Protein
9 g
Fiber
4 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Kari Heebink.

Published December 10, 2015

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Updated March 15, 2026

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