PICKLED BEET ROOT
½ cup white vinegar
1 tablespoon honey
1 small beet root, sliced into matchsticks
1 clove garlic, minced
1 shallot, finely minced
2 tablespoons olive oil
1 cup Flahavan’s Irish Steel Cut Oatmeal
Salt and pepper, to taste
4 cups water
1 bunch beet root, on the smaller side
½ cup toasted almonds
4 ounces crumbled goat cheese
½ cup basil leaves
For the pickled beet root, bring vinegar and honey to a boil in a small pot.
Remove from heat and pour over sliced beet root matchsticks in a glass jar.
Cover with lid and chill in the refrigerator for at least 30 minutes.
For the porridge, in a large pot, cook garlic and shallot in olive oil over medium heat until soft.
Add steel cut oats and stir to coat in oil. Season with salt and pepper.
Add in water and bring to a boil. Reduce to a simmer and cook until oats are tender, about 35 to 40 minutes.
Meanwhile, cook the small bunch of beet roots in boiling water until tender. Peel and dice into medium-sized cubes.
Stir diced beet root into finished porridge; it will become a vibrant pink/red.
When ready to eat, spoon into bowls and garnish with Pickled Beet Root, toasted almonds, crumbled goat cheese, basil leaves, and a little additional black pepper and extra-virgin olive oil.
Recipe courtesy of Flahavan’s Irish Oats.