Beet Root Porridge with Toasted Almonds, Pickled Beet Root, Goat Cheese and Basil
This savory oatmeal isn't your typical breakfast-for-dinner dish.
About This Dish
Porridge for dinner? Sure, why not? This porridge recipe, courtesy of the Irish oatmeal company Flahavan's, takes steel cut oatmeal and turns it into a savory, dinner-y meal by adding shallots, garlic and cooked beet root to the nutritious grains.
Steel cut oats are whole oat groats that have been cut into pieces. They're as nutritious whole oat groat but they don't take as long to cook because they're in smaller pieces. In this dish, steel cut oats are the base for a different kind of breakfast-for-dinner dish.
- 1 large pot
- 1 small pot
- Glass jar with lid
- Chef's knife
- Cutting board
- 1⁄2 cup white vinegar
- 1 tablespoon honey
- 1 small beet root, sliced paper thin and into matchsticks
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1 cup steel cut oatmeal
- Salt, to taste
- Pepper, to taste
- 4 cups water
- 1 bunch beet root, on the smaller side
- 1⁄2 cup toasted almonds
- 4 ounces crumbled goat cheese
- 1⁄2 cup basil leaves
Make the pickled beet root ahead of time
- Bring the white vinegar and honey to a boil in a small pot.
- Remove from heat and pour over the sliced beet roots in a glass jar.
- Cover with lid and place in the refrigerator.
- Chill for at least 30 minutes.
For the Beet Root Porridge
- In a large pot, cook shallots and garlic in olive oil over medium heat until soft.
- Add steel cut oats and stir to coat in oil. Season with salt and pepper.
- Add the 4 cups of water and bring to a boil. Reduce to a simmer and cook until the 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 color.
- When ready to eat, spoon into bowls and garnish with prepared pickled beets, toasted almonds, crumbled goat cheese, basil leaves and a little additional black pepper and olive oil.