Hunni In The Kitchen: Honey Beet Froyo

‘Necessity is the mother of invention.’ 

Someone really eloquent said that wayyyy before we were around.

This thought proves itself over and over again when it comes to living with limits.

Let me elaborate…

We have this frozen yogurt shop by our place. (No, its not the one you’re thinking about. It doesn’t rhyme with denchies.) Our little shop serves only a handful of flavors and has an equally limited number of toppings. But everything they have is fresh and not even remotely fat-free. {Praise!} This is how I like my yogurt – small batched and real.

I eat frozen yogurt all year around – rain or shine. But I eat extra yogurt in the summer. Because, heat {and health.}

So, you can imagine my dismay when I discovered that the local froyo place was shut mere seconds into summer. I asked around the block and even sent an email…actually two {please don’t judge me.} Top dogs in the froyo community told me that a new (and even better tasting) company would be taking its place. I can’t even imagine that its possible but I tried to have an open-mind and have patiently waited all summer.

*crickets chirp*

Ya’ll, the universe is playing me.

We’re into August and no frozen yogurt shop in sight.

I was having an especially desperate craving a few Sundays ago and I found myself at the generic yogurt place {yep, the one that rhymes with denchies} but I just couldn’t do it and left quietly. I know there are some diehard fans out there. I don’t get it. But I’m happy for you that ‘your place’ still exists.

So, till my place reopens – I’ll be in my kitchen inventing my own froyo because the necessity is real.


Can we talk about beets? They’re slightly sweet and extremely gorgeous.


Trim the greens off the beets (which by the way are delicious when sautéed) and roast them whole with a drizzle of oil and sprinkle of sea salt. Don’t let the oil + salt throw you off, we’re still making froyo, promise!


The roasted beets are cooled and peeled and blended in a food processor. {If you’re wondering about beet stained hands… yes, you’ll have two. Don’t worry, they will eventually wash clean.}

Besides the beets, all you need is: yogurt & honey.


And there it is. That color makes me coo.

The beets do not make the frozen yogurt taste like a salad. That’s an important thing to know.

I want you to fall in love with this froyo like I did.

Pssst… Valentine’s Day froyo! I’m just sayin…


Honey Beet Froyo

Prep time: 2 hours

Freeze time: 6 hours

Total time: 6 hours

Serves: 7-9

5 Beets

1 tsp. olive oil

sprinkle of salt

3 cups greek yogurt, full fat

½ cup of honey


1. Preheat oven to 400 degrees.

2. Wrap your beets (skin on) in tin foil. Drizzle olive oil and sprinkle with salt.

3. Roast the beets for 45-60 minutes until the beets are fork tender. Let beets cool completely so that you will be able to peel skin easily.

4. Using a food processor, puree your beets until smooth. After your puree is smooth – combine your yogurt, beet puree, and honey in a bowl and mix until well combined.

5. Add to your ice cream machine’s frozen sleeve and follow your machine’s instructions. Churn the yogurt mixture for about 30 – 45 minutes or until the consistency is that of soft serve ice cream. **If you don’t have an ice cream machine, you can freeze the mixture in a covered dish**

6. Enjoy immediately or later.

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