Roasted Beet Yogurt Popsicle Recipe – Frozen Treats Recipe

After four weeks of different categories, I am at the final week of Cooking Carnival for which I chose Frozen treats as the theme. I do make popsicles often. And my daughter loves them. Do check my Ice Cream page for more interesting recipes for ice creams. Before even deciding upon the frozen treats, I made this beet popsicle but as no one loved it except for me, I just kept it in my draft folder. Once I decided on the theme, I thought of featuring it here. I am sure there are so many beetroot lovers out there and this is indeed a nice treat for them.

Instead of just boiling the beetroot in water, I oven roasted it for a nice flavour. As you know, beets has an earthly flavour and not many like it. My daughter loves it in poriyal form or hidden inside parathas or pooris but she didn’t like the strong taste of beets in this. Even hubby went for the yogurt part and left the beet part out of the popsicle. But as I love beets, I found it so yum. If you want it milk, then reduce the beets and add extra yogurt. I am planning to do that next time to make it more pinkish than reddish. I also made a vaniklla yogurt mixture and layered both beets and vanilla mixture in the popsicle mould. The vanilla makes a nice contrast to the beets layer.

Ingredients:

Beetroot -1 small

Yogurt / Curd – 1 1/2 cups

Sugar – 1/4  cup + 1/4 cup (adjust per taste)

Vanilla Essence – 1 tsp

Procedure:

Peel and cube the beetroot and place it in an aluminium foil.

Bring the sides of the foil together to form a pack.

Bake in a 180°C oven until the beets are aromatic. It takes 30 minutes.

Remove from oven and test with a fork whether it is soft.

Now once cool, take it in a mixer jar, add 1/2 cup of yogurt and 1/4 cup of sugar.

Grind to a smooth pulp.

In another bowl, take remaining yogurt, sugar and vanilla essence and mix until sugar melts.

In a popsicle mould, pour the beet mix to 1/3rd of the mould.

Top it with the yogurt mix and fill another 1/3rd.

Then finally fill the remaining with beet mix.

Freeze it for 5-6 hour.

For removing the popsicle, place the mould in a bowl of water for 10-15 seconds and gently pull the popsicle.

Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Roasted Beetroot Yogurt Popsicle Recipe

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Ingredients

  

Ingredients

• Beetroot -1 small
• Yogurt / Curd - 1 1/2 cups
• cup Sugar - 1/4+ 1/4 adjust per taste
• Vanilla Essence - 1 tsp

Instructions

 

Procedure

• Peel and cube the beetroot and place it in an aluminium foil.
• Bring the sides of the foil together to form a pack.
• Bake in a 180°C oven until the beets are aromatic. It takes 30 minutes.
• Remove from oven and test with a fork whether it is soft.
• Now once cool, take it in a mixer jar, add 1/2 cup of yogurt and 1/4 cup of sugar.
• Grind to a smooth pulp.
• In another bowl, take remaining yogurt, sugar and vanilla essence and mix until sugar melts.
• In a popsicle mould, pour the beet mix to 1/3rd of the mould.
• Top it with the yogurt mix and fill another 1/3rd.
• Then finally fill the remaining with beet mix.
• Freeze it for 5-6 hour.
• For removing the popsicle, place the mould in a bowl of water for 10-15 seconds and gently pull the popsicle.
• Enjoy!

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