Beetroot Tart Tatin
An unusual take on this traditional French dish, our Baxters Beetroot tart tatin will make a great c...
Snack, Breakfast
Five Grain Savoury Porridge
Can't decide between sweet or savoury for breakfast? Try our delicious five grain savoury porridge topped with our new Shredded Beetroot, and if you do like a sweeter, simply add a drizzle of honey.
Difficulty
Medium
Time
20 minutes
Serves
4
Diet
Vegan
Ingredients
1 pink lady apple
100g hazelnuts
30g red vein sorrel
4 tbsp oil
80g millet
80g buck wheat
80g quinoa
80g steel cut oats
80g amaranth
4 tbsp chia seeds
1 litre water
Salt
Preparation
Drain the beetroot, retaining the vinegar and pat dry on kitchen paper.
Bring the water to the boil in a large pan and add the salt.
Rinse the grains under cold running water for 1 minute.
Add to the pan and cook on a medium heat until the grains have soaked up most of the water. This will take around 30 minutes. If at this point the grains are not cooked to you liking simply add a little more water and cook for longer. I like them with a little bite and not mushy. Check for seasoning.
At this point the porridge can be cooled and stored in the fridge then heated up each morning.
To serve, cut the apple into matches the same size as the beets.
Roast the hazelnuts in the oven at 180°c for 6 minutes. Roughly chop.
Mix 2tbsp of the pickling vinegar and the oil. Season.
In a separate bowl mix the apple with and equal amount of the shredded beets, add the nuts and sorrel, drizzle with the dressing.
Top the porridge with the salad, sprinkling of chia seeds and serve straight away.
Tip
Drizzle Beetroot vinegar to finish for extra flavour and colour.
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