This time I collected everything that I found in the refrigerator. Greek yogurt with lemon perfectly complements sweet carrots with sour tangerine. For a balance of processed and unprocessed vegetables, baked carrots and stewed beets with strawberries are served in addition. #menu #breakfast
Ingredients: Lemon, Rosemary, Greek Yogurt, Honey, Nuts, Raisins, Tangerines, Large Carrots, Beets, Strawberries, Balsamico (or Balsamic Vinegar)
Cooking method:
Place pre-boiled beets with strawberries in a pan. Add vinegar, 1-2 tbsp. water and simmer until liquid evaporates. Add honey to taste and caramelize for about a minute. Put in a bowl.
Pierce the rest of the carrots with a fork, brush with olive oil and cover with cinnamon. Bake at 200 degrees for about 30 minutes, or until desired softness. Place on top of the beets (or wherever you like).
Squeeze lemon juice into a container, add lemon zest, a sprig of rosemary, tsp. honey and optionally a little water (to moderate saturation). Boil over low heat for about 10 minutes. Allow to cool, pour into yogurt and stir. Put nuts, raisins, sliced carrots, tangerine on top. Bon Appetit!