It might sound a little strange as a breakfast dish, but beetroot granola with whipped coconut cream is all you need to start your day off right! Crunchy, creamy and earthy are an amazing combination.
Recipes and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Beetroot granola with whipped coconut cream
- 3 medium beetroots, peeled and chopped into 1cm cubes
- 200g hazelnuts, chopped
- 200g oats
- 100g sunflower seeds
- 100g pumpkin seeds
- pinch salt
- 125ml (½ cup) golden syrup
- 60ml (¼ cup) canola oil
- 1 x 400g tin coconut cream, chilled and unshaken, to serve
Preheat the oven to 150°C and line a baking tray with baking paper.
Dry the beetroot cubes on paper towel, scatter onto the prepared baking tray and bake in the oven until crispy and dry, 2 hours. Remove from oven and allow to cool completely.
Increase the oven temperature to 180°C. Mix the hazelnuts, oats, seeds and salt together on a baking tray, drizzle over the syrup and oil and mix to combine. Bake in the oven until brown and crunchy, 35 minutes, stirring every 10 minutes to prevent burning. Remove from oven and allow to cool, 10 minutes, before sprinkling over the roasted beetroot cubes.
Don’t shake the coconut cream tin, as this will make it difficult to separate the thick, creamy layer from the watery layer. Scrape off the thick layer of coconut cream, reserving the watery layer to be used in soups, curries or smoothies. Gently whisk the thick coconut cream to a yoghurt-like consistency and serve alongside the granola.
Cook's tip: Wear rubber gloves when preparing beetroot. Otherwise, use lemon juice or vinegar to remove beetroot stains from your hands.