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
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.