After discovering zoats and regularly sneaking zucchini into my breakfast, I began wondering what other vegetables might incorporate themselves well into porridge. Add a pop of colour to your porridge by stirring in some fresh beetroot with this zingy beetroot, apple and ginger porridge recipe.
When it comes to food, appearances are important. If food isn’t appealing or appetising to look at, it’s less likely to be eaten. I first made beetroot porridge using beetroot that had been pre-steamed. While the flavour was spot on, the cooked beetroot resulted in a dull red-brown coloured porridge which appearance wise left much to be desired. I was a bit skeptical thinking that raw beetroot might provide too strong a flavour for porridge, but my worries were in vain.
Raw beetroot is definitely the way to go.
Beetroots contain a rich source of nitrates, which have been shown in sports nutrition research to improve athletic performance. I’ll have to test it out and see if eating this porridge gives me a boost during my training sessions! Apple results in a mild sweetness without a need for added sugar and the fresh ginger gives a spicy kick of flavour. Very enjoyable on a cold winters day both before or after training.
- 1 raw beetroot, peeled & grated
- 1 large apple, cored and grated
- 1cm thick slice of fresh ginger, grated
- ¼ cup oats
- ½ cup milk
- Combine the grated beetroot, apple, ginger, oats and milk in a small saucepan.
- Cook for 4-5 minutes, stirring regularly until the beetroot and apple is soft and the oats reach the desired consistency.
- Add more milk to the porridge if too thick.
- Serves 1-2