A healthy breakfast to start off your day well. Milk and chia seeds have the amazing trait that they form a pudding together. This makes chia seeds (with moisture) also a good egg-substitute. You can make this recipe year-round because there are different kind of beetroots available at different moments. If you can’t find any fresh beetroots you can use precooked beetroots: you can find these often in supermarkets.
For this recipe you need to do something the night (or a few hours) before.
Extra supplies needed: a food processor or hand blender. If you don’t have any of these you can cut the beetroot very small or grate it.
For 1 person:
– 1 red beetroot
– 250ml oat milk
– 4 tablespoons chia seeds
– 1/3rd apple
– optional: some granola for on top. If you don’t have granola you can use some chopped walnuts for example.
The night before you peel the beetroots and you cut 3/4rd of the beetroot into cubes: this way it gets cooked faster. You lose some nutrients but you can use the cooking moisture for something else too like a smoothie. Cook the beetroot for around 10 minutes until it’s done. Winter beetroot has a longer cooking time then summer beetroot.
Puree the beetroot in a kitchen processor or with a hand blender with a little bit of cooking moisture. If you don’t have these kitchen appliances you can grate the beetroot or cut it very small. The puree does give a nice colouring effect and really keeps it a pudding. Whisk the beetroot puree through the milk and the chiaseeds. You don’t have to completely whisk it (you may): if you do it a little you get a nice colouring effect. Put the mixture in the fridge overnight. A few hours is enough as well.
The next morning you will be surprised with a chia pudding. Grate the remaining beetroot and put it on the pudding. Cut the apple into cubes and put it on the pudding with the granola.
