A Beetroot and Berry Compote that your breakfast oats need.
I see the world in two categories of people - the larks, and the owls. I happen to fall into the first, so unless by pure coincidence I had been stuck watching the last episode of a series on Netflix the night before (like, last night - Stranger Things, omg what an ending) you'll likely find me in the morning bright-eyed, typing away an article piece for a client, reading the latest food news (from places outside Italy), or on my jog already whilst the sun hasn't quite yet lit up the world. My Italian friends say its because I got my Sydney habits, I'm not quite sure about the accuracy of that statement though.
Fortunately 🐸 is the latter kind, I guess which makes sense, he works for the nightlife after all (it took me a while to drop off the 'un' off 'fortunately', I'm telling you, it's not easy being a DJ's gf). Over the years I've really come to appreciate the couple of hours in the morning where everything is just so calm. And some of these mornings, when I am feeling particularly motivated, I make something special for breakfast.
Cinnamon rolls, lemon spice loaf, egg-in-a-homemade-brioche-hole, chocolate zucchini bread, strawberry-ginger poppy seed scones, chocolate chip cookies even, are just some of the few goodies that have recently featured on our weekday breakfast table.
I guess it must be wonderful to wake up to cinnamon rolls, 🍫🍫🍫 or 🍪 in the air surrounding you. I wouldn't know.
So I know not everyone has a couple of hours spare in the morning. This beetroot compote takes about half an hour so maybe it falls in the brunch category for most people, although you can prepare it the night before and warm it up in the morning to top on your oats, or side with a creamy yogurt. Fresh grated beetroot, chunks of apple, and raspberries (or whatever berries you have) combine with cardamom and cinnamon to create a lightly spiced quick compote that will warm you up from the inside.
It's good, and its Italian boyfriend approved. Try it.
BEETROOT, APPLE, BERRY COMPOTE
1/2 apple, peeled, cored and diced
handful of raspberries, or berries of choice
1/2 raw beetroot, grated
1 tbs maple syrup
juice of half an orange
1/2 tsp cinnamon
a small drizzle, or 1/4 tsp of vanilla extract
1/4 tsp ground cardamom seeds
Toasted nuts to serve
Some Greek yoghurt, or yoghurt of choice
Overnight soaked oats, or warm porridge
Place all the ingredients for the compote in a small pot and bring to a boil. Simmer on low heat for about 25 minutes, watching if it needs extra liquid every now and then - add a tablespoon or so of water when needed. When all the flavours and spices seem to have come together and the apples have softened, it is ready. Your house should smell wonderful at this point, enjoy it.
Serve alongside some yoghurt, or creamy oats, topped with some toasted nuts which add a nice contrasting texture to the dish.