“Red” Velvet Over Night Oats with Raspberries

Uses from Broad Wing Farm Share: Beets
Shopping List: Old Fashioned Rolled Oats, Cocoa Powder, Maple Syrup, Nut Butter of your choice (almond, hazelnut, or sunflower are complimentary), Milk or unsweetened Non-Dairy alternative, 2 pints raspberries, Dark Chocolate Nibs,
Discs, or Bar for Chopping
Special Equipment: Strong Blender (or) Food Processor, mason jars, or stemless wine glasses
Ingredients

1. bunch beets | greens removed, save to sauté with vegetables.  Steam beets until very soft.  When cool enough to handle, peel by rubbing with hands or kitchen towel, or carefully using the back of a teaspoon.  Quarter beets.
2. pints (or more) ripe raspberries | 

1 cup rolled oats | 

1. ¼ c Milk of your choice | 
2. tbsp Cocoa Powder | 

1-2 tbsp Maple Syrup | depends on how sweet you like your oats!
2 tbsp Nut Butter | 
 ‘Beet Puree’| see directions
 

DirectionsFirst make beet puree.  In a food processor (or strong blender), blend peeled beets & one pint of raspberries until very smooth.  Add a squeeze of lemon juice if the blend appears dry or isn’t reaching a smooth consistency.  If raspberry seeds bother you, put a strainer over a medium glass bowl & pour mix into a mesh strainer.  ‘Push’ the mix through the strainer with a rubber spatula using back & forth strokes.  Discard seeds & put bowl covered in the fridge.
Split dry oats amongst 4 mason jars.  In a blender, blend milk, cocoa powder, maple syrup, nut butter, & ½ cup beet puree.  Blend until very smooth.  Stir mix into mason jars, making sure the bottom of the jar is well mixed with the top of the jar.
Cover jars & refrigerate over night (or a minimum of 4 hours)
When ready to serve, uncover, top with a dollop of beet puree, fresh raspberries & chopped dark chocolate.  Fresh whipped cream is also a nice addition.