Red Velvet Porridge


Red Velvet Porridge Dan Churchill


  • 3 regular beetroot, cut into quarters
  • 1/2 cup coconut milk
  • Pinch of salt
  • 1 cup oats
  • 1/4 cup raspberries, fresh or frozen
  • 1 Tbsp maple syrup (optional)
  • 2 tsp cacao
  • Coconut
  • Chia
  • 90% bitter dark chocolate (optional)


  1. Preheat oven to 220 degrees C.
  2. Wrap the beetroot in one sheet of foil and place on a baking tray, roast in the oven for 40-50 minutes or until knife pierces through flesh easily, set aside to cool.
  3. Remove pointy and root end of beetroot and peel away skin, pop in a blender with coconut milk and salt and puree until smooth. You now have a very versatile tasty puree.
  4. In a medium saucepan bring the oats to a boil with 1 1/2 cups of water, turn heat to low and stir until water evaporates and oats become creamy.
  5. Take off the heat and stir in 1 1/2 Tbsp spoons of puree, then stir in the raspberries, syrup (if using) and cacao. Pour into a bowl and finish with your favorite toppings.

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