Roasted Beets, Cardamom Yogurt & Almond Granola

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves Amount of servings will vary


Roasted Beets: 
1 ½ pounds baby beets 
¼ cup water 
½ teaspoon kosher salt, plus more to taste 
Pinch of granulated sugar  
Pinch of kosher salt 
1 tablespoon olive oil
Cardamom Yogurt: 
1 tablespoon plus
2 teaspoons honey 
2 teaspoons decorticated cardamom (removed from pod) 
1 quart milk 
½ cup nonfat dry milk 
½ cup whole milk yogurt, with live cultures   
5 cups rolled oats 
2 cups slivered almonds    
½ cup sunflower kernels 
3 tablespoons plus 2 teaspoons sesame seeds 
½ cup brown sugar 
½ cup honey 
1 tablespoon vanilla extract 
½ cup butter, melted  
3/4 teaspoon salt


Roasted Beets: 
Preheat oven to 375º F.  Trim the beet stalks within 1-inch of the beet and leave the root end intact.  Wash beets without tearing the skin.  Place beets in an 8x8-inch baking dish.  Add the water and ½ teaspoon salt; cover tightly with foil.  Bake until beets are tender and can easily be pierced with a knife, from 45 minutes to 1- 1/4 hours depending on the size of the beets.  Remove from the oven; allow beets to cool, about 20-25 minutes.  When beets are cool enough to handle, slip off the skins while wearing disposable gloves.  Using a paring knife, trim the stem and root ends.  Slice or quarter the beets, place them in a bowl, and toss them with the pinch of sugar, pinch of salt, and olive oil. *Note: When preparing beets of different color, make sure you use separate pans for each color.

Cardamom Yogurt: 
In a medium pot, combine honey, cardamom, milk and dry milk. Warm over medium heat until milk reaches 180 degrees. Turn off heat and let milk cool to 110 degrees.
Put the yogurt in a bowl; stir one third of the warm milk into the yogurt. Pour the yogurt-milk mixture into the pot with the rest of the milk; stir to combine. Strain the mixture into a stainless steel bowl, then cover, wrap snuggly in towels, and leave overnight on counter. Refrigerate and chill for at least 6 hours.

Preheat oven to 250º F. In a large bowl, combine the oats, nuts, seeds, and brown sugar. In a separate bowl, combine honey, vanilla, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl.     

To serve: Place about 2 tablespoons yogurt in each small serving dish. Place 3 slices of beets (mixed colors if using) on top of each serving, followed by 1 tablespoon of granola on each serving. Serve slightly chilled.      


Suggested Pairing: