A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.