Millet breakfast with spiced beets
This millet breakfast with spiced beets is deliciously healthy, with sweet flavors that will surprise you.
Servings: 2 people
Calories:
Cost: 8$
Equipment
- Chopping board
- vegetable grater
- kitchen knife
- saucepan
- Wooden cooking spoon
- round cookie cutter
Ingredients
Spiced beetroot
- 3 -4 cardamom pods
- 1 cinnamon stick
- 2-3 anise star
- pinch ginger powder
- 1 tablespoon cold-pressed coconut oil or any healthy oil
- 1 cup finely chopped red beetroot
- 1 cup boiling water
- pinch salt
- 1 cup cooked pearl millet
- some freshly shredded coconut but you can go for store bought,but the taste might vary.
Instructions
- Press on the cardamon pods to extract the seeds using a spoon. Use only the seeds.
- In a saucepan, add the spices except for the ginger powder.
- Cover them and let them dry heat for about 2 minutes in moderate heat. This will let them release their flavors.
- Add ginger powder, mix well and add your oil of choice
- Bring the beetroots, stir and cover to cook for 3 minutes
- Slightly cover the spiced beets with boiling water. Increase the heat to let the boiling start.
- Once the boiling has started, lower the heat to moderate, and let the beets simmer for about 15 minutes.
- Cut off the heat and let the beets cool. Remove the cinnamon and star anise.
- Now on a plate, using a rounded cookie cutter of medium size, put your warmed millet and press it using the back of a spoon.
- Add the spiced beets and finish with freshly shredded coconut.
- Add the cooking juice from the beets to add moisture.
- You can add some sweetener, but this is optional.
Notes
- You can prepare this recipe the night before if you are running out of time in the morning.
- Make extra beets and keep them in your fridge for up to 5 days.