My Dad has been harping on for a while now about beets for breakfast; I think he considers it the secret to a long and healthy life. There’s no doubt this funny-looking purple vegetable packs a punch in terms of nutrient density. As well as being rich in fibre (for good gut health), folic acid (for making new cells), manganese (for metabolism) and potassium (for the heart & nervous system), there are many studies to support its antioxidant properties. It’s also rich in glutamine which means it’s good for our immune and digestive systems. There are many studies which link beets to having beneficial effects on our blood pressure and in the prevention of heart attacks. My dad may be onto something and this bircher is such a good way to get your daily fix.
This recipe has been put together for our series on Mother’s Day, in collaboration with Citta Design www.cittadesign.com. It pays homage to the thankless, self-sacrificing, selfless task of being our on-demand nurturer, nurse, teacher, chef, counsellor, driver and maid. One day a year is not nearly enough for our mothers so we’ve put together a number of recipes which we can whip up and make mum’s day any time of year.
We were extra lucky to have had the opportunity to work with Katrina and Sam from Citta who styled the table settings and provided us with the beautiful tableware from their latest collections. We hope these coveted pieces inspire you to make your Mother’s Day extra-special.
Keep checking Our Kitchen in the lead up to Mother’s Day to build on your breakfast recipe repetoire.
Serves 8The night before
2 cups quick cook oats
4 tbsp chia seeds
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1 tsp cinnamon
Pinch of salt
3 cups coconut water
The next day
3 small to medium sized beetroot, boiled & skin removed
Maple syrup to taste
Greek yoghurt to serve
Slivered almonds or coconut shavings to serve
MethodThe night before
1. Combine oats, chia seeds, sunflower seeds, pumpkin seeds, cinnamon, salt and coconut water. Cover and let soak overnight.
The next day
2. Puree 3 small to medium sized cooked beetroot. Grate apples.
3. Fold all beetroot and ¾ apple through the oats. Taste and add maple syrup to your liking, you may decide that it’s sweet enough.
4. Spoon the bircher into bowls, top with Greek yoghurt, the remaining grated apple and almonds or coconut shavings.
5. Your bircher will keep in an air tight container in the refrigerator for up to 3 days.