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Kickstart your day with this vibrant, nutrient-loaded chia pudding blending earthy beets with juicy strawberries. The natural sugars from cooked beets boost the fruit flavors and create a gorgeous magenta color that makes breakfast time extra special. Every bite gives you just the right mix of smooth pudding, soft fruit, and the gentle crunch of chia seeds.
While testing this in my kitchen, I found that steaming beets until they're soft enough for a fork works better than other cooking methods. It keeps their bright color and sweetness without making the pudding too watery.
Smart Ingredient Picking Guide
- Chia Seeds: Go for organic black or white ones, making sure they're not old so they gel up properly.
- Non-dairy Milk: The fat in coconut milk makes this pudding super creamy and rich.
- Beets: Look for medium ones with tight skin and fresh-looking tops.
- Strawberries: Either ripe ones in season or frozen wild strawberries for stronger flavor.
- Vanilla Extract: Real extract works better than fake for bringing out sweetness.
- Maple Syrup: Grade B has more flavor punch than Grade A.
Easy Preparation Method
- Handling Your Beets:
- Start with firm, fresh beets and clean them well under cold water. Cut stems leaving an inch to stop color leaking out. Steam in a covered basket above boiling water for 30 minutes, checking if they're soft at 25 minutes. Let them cool until you can touch them, then peel under running water using your thumbs.
- Getting Chia Seeds Ready:
- Use exactly 3 tablespoons for each cup of liquid. Mix seeds into your blended stuff right away to avoid lumps. Stir again after 10 minutes to break up any clumps, making sure everything's mixed evenly.
- Making The Liquid Mix:
- Put cooled, chopped beets with strawberries and coconut milk in a blender. Blend 2-3 minutes until totally smooth. Pour through a fine strainer to catch any bits for the smoothest pudding.
- Putting It All Together:
- Mix your liquid with the stirred chia seeds using a 3:1 ratio. Stir well for 2 minutes, making sure no seeds stick anywhere. Let it sit 10 minutes, stir once more, then cover and put in the fridge for 4-5 hours or overnight.
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When I was little, my mom always taught me that adding just a tiny bit of sea salt makes beets taste sweeter and balances all the flavors just right.
Creative Topping Ideas
Add some crunch with sprouted buckwheat, hemp seeds, or crushed pistachios. Top with fresh fruit like pomegranate seeds or fig slices when they're in season.
Keeping Fresh and Serving Ideas
Keep in sealed glass containers up to 4 days. Let it sit out for 5 minutes before eating. Give it a gentle stir to mix everything back up and add a splash of milk if it seems too thick.
Health Perks
Beets give you beta-carotene and betalains that fight inflammation. Chia seeds are full of omega-3s, fiber, and protein. Strawberries pack vitamin C and antioxidants to boost your immune system.
Tasty Temperature Tips
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Enjoy cold but not freezing to taste all the flavors. Put toppings on just before eating to keep them fresh. If you're making ahead, store toppings in separate containers.
After many mornings tweaking this recipe, I've learned the secret is getting the amounts right and not rushing the process. This pudding has become my favorite breakfast, keeping me full and energized all morning long.
Delicious Combinations
Enjoy with a hot cup of herbal tea or a golden milk latte. For a bigger breakfast, try it with some avocado toast or crunchy granola for different textures.
Frequently Asked Questions
- → Can you taste the beets?
- Not at all. The berries and vanilla completely hide the beet taste but you still get all the good stuff.
- → What milk works best?
- Any plant milk works great. Many folks love using almond, oat, or coconut milk.
- → Can I prep this ahead?
- Absolutely. It stays fresh in your fridge up to 4 days.
- → Why add chia seeds?
- They pack in protein and fiber while making everything thick and pudding-like.
- → Can I skip the maple syrup?
- Sure thing. The fruit might already make it sweet enough for you.