Perfect Plum Puree Parfait
Serving Size / Yield
- 2 beetroot, peeled and diced
- 2 plums, quartered and pitted
- 2 C. vanilla greek yogurt
- 2 C. buckwheat porridge (or steel cut oats), cooked
- 1 C. walnuts, chopped
Boil the beetroot and plums for about 15 minutes. Place them in a food processor or blender until they’re smooth. Place the oats or buckwheat in the bottom of a glass and layer the yogurt, puree, and walnuts on top.