This recipe is from Cora de Kock’s recipe book, Rainbow Recipes and is made especially with Wildeklawer’s beet.

INGREDIENTS:

COMPOTE:

1 apple, peeled, core removed and cut into cubes

100ml cranberries, fresh or frozen

1 raw beetroot, coarsely grated

2 tablespoons maple syrup

75 ml orange juice

1/2 teaspoon of cinnamon

¼ teaspoon vanilla

cardamom (seeds only, in mortar crushed with pestle)

OATS:

100 g of oats, overnight soaked in 250 ml water (for best texture, use equal quantities of regular and jumbo oats)

250 ml full cream milk,

almond milk or coconut milk

¼ teaspoon vanilla (optional)

1ml salt

METHOD:

Bring all the ingredients for the compote to the boil, reduce the temperature to a medium heat and simmer for 30 minutes. If necessary, add water one tablespoon at once at.

Then mix the oats, milk, vanilla and salt and heat it for 3 to 4 minutes over medium heat.

Divide the porridge between two bowls, and spoon a heaped spoonful of compote, a tablespoon of yogurt and a tablespoon of hazelnuts on top.

Serve with two tablespoons Greek yogurt, two tablespoons hazelnuts, toasted and chopped.

Enjoy!