contributed by Katy Morris
Have you heard about Blue Hill Yogurt yet?
This trailblazing stuff is brilliant! Made with milk from 100% grass-fed cows from family-owned farms in the Northeast and flavored with simple, fresh ingredients, all natural Blue Hill Yogurt is available in 6 VEGGIE based flavors, beet, carrot, sweet potato, butternut squash, tomato, and parsnip. And they’re all gluten-free.
Launched in 2013 by the owners of one of my favorite farm-to-table restaurants, Blue Hill at Stone Barns, Blue Hill Yogurts have taken the Northeast by storm.
My initial skepticism of the veggie based yogurt quickly dissipated with a couple of tastes; all of the bright-colored unique flavors are pleasantly smooth and very well balanced. The vibrant pink beet yogurt starts out tangy and sweet but then releases earthy overtones (this is my favorite of them all).
The savory butternut squash yogurt vaguely reminded me of pumpkin pie and I could easily identify the warming spice combination of cinnamon, sage, clove, and nutmeg.
Their carrot flavor was very sweet and you can really taste the carrot come through. Tart and suitably acidic, the tomato flavor is distinctive; I couldn’t imagine eating this as a morning breakfast, but think this would be fantastic used in one of the many recipes they suggest on their website, like the Farro and Cherry Tomato Salad.
The parsnip was packed with a sweet-earthy-malty flavors, and the sweet potato, while similar to the butternut squash, was pleasantly sweet (from the maple sugar) tangy, creamy, and savory.
As a locavore who appreciates knowing where my food is coming from, I loved the whimsical way Blue Hill introduces us to the cow under the lid. While the yogurt is enjoyable straight from the cup, some of the recipes (and video tutorials) offered on their website are too good to pass up. These include Sweet Potato Cheesecake, Minted Carrot and Cabbage Slaw, and Carrot Oatmeal Muffins – yum!
Although Blue Hill Yogurts are not certified kosher, they are made in a kosher facility, Maple Hill Creamery .
Blue Hill yogurts are available in Whole Foods Markets and smaller grocery stores throughout the Northeast. To find the closest place to you, go to their website’s store locator.
Their Roasted Beet Salad with Fresh Herbs, Feta and Pine Nuts looks particularly tantalizing. Check it out, below.
Thank you, Noey, at First Press PR, for your help with this post.
Blue Hill veggie yogurts are great on their own and add bright flavors in salads and other recipes you'll find on their website.
This DAIRY recipe is courtesy of Blue Hill Farm.
Photo: Blue Hill Yogurt
- 2 pounds medium red beets, trimmed and scrubbed
- 1 tablespoon vegetable oil
- Fine sea salt
- Freshly ground black pepper
- 1/4 cup pine nuts
- 1 (6-ounce) container Blue Hill Yogurt - Beet
- 2 tablespoons prepared horseradish
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 3 tablespoons finely chopped shallot (1 medium)
- 2 tablespoons finely chopped mint
- 1 1/2 tablespoons finely chopped dill
- 5 ounces feta cheese, crumbled (1 1/4 cups)
- Preheat oven to 400F with rack in middle.
- Layer 2 large sheets of foil; place beets on top. Drizzle beets with oil and season well with salt and pepper, then tightly wrap in the double layer of foil and place on a rimmed baking sheet. Roast until beets are tender when pierced with a knife, 1 1/4 to 1 1/2 hours.
- Meanwhile, in a small skillet, toast pine nuts over medium-low heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a plate and let cool completely.
- Remove beets from oven, then carefully unwrap and transfer to a plate. When cool enough to handle, peel beets, discarding roots and stem ends, then cut into 1-inch cubes. Place in a bowl; refrigerate to cool completely.
- Meanwhile, in a large bowl, whisk together yogurt, horseradish, vinegar, honey, 1/2 teaspoon salt and generous pinch pepper. Stir in shallot, mint and dill, mixing well to combine.
- Add beets to dressing, then stir well to combine. Gently stir in nuts and cheese. Adjust seasoning to taste.