Often I want savory in the morning, instead of sweet. But savory feels like so much extra time – especially when I can just grab a bowl of granola. So I tried making a savory breakfast option, that’s still a little sweet. I admit, it takes a little time, but that can be done one motivated night and then you’re ready to go for the week!
Here goes – the beet breakfast:
- 1 medium beet, boiled and skins peeled off
- 1 small apple, cored
- ½ c ricotta or cottage cheese
- ½ c quinoa, cooked
- ½ – 1 t salt, depending on taste
- Tortilla shells
- Fresh pea sprouts
To prepare beets, rinse and place in a pot, covered in water. Boil until tender when poked with a fork. Under cold running water, squeeze off peel.
Cook quinoa according to directions (I generally make extra at dinner time and then save some for breakfast).
In a food processor (or using a hand blender) pulse together beet, apple, quinoa, ricotta, and salt until a chunky puree.
To assemble, scoop a large spoonful (~1/4c) of beet mixture onto a tortilla shell. Add slices of avocado and pea sprouts. Enjoy warm or cold!