Red beet chiapudding with preserved lemons
An amazing ‘out of the box’ combination for a dessert. Perfect if you want something different to impress your guests. Or if you just don’t like overly sweet desserts. At the same time it’s very easy and quick to make. Just like a regular overnight chia pudding.
Chia pudding
Overnight chia pudding is an easy to make breakfast that can also be turned into a dessert. You can put it in the refrigerator the night (or for a dessert in the morning) before, just like an overnight oats. You can make it either with regular milk or vegan milk, which can turn this dessert into a dairy-free, paleo and vegan friendly option.
How to make chiapudding
The ratio is usually 1 tablespoon of chia seeds to 3 tablespoons of liquid. And you can do this with any liquid you like. Water, milk, coffee, fruit juice.
Beetroot
I use beetroot in this dessert. Of course you can cook the beets yourself. Very useful if you can save leftovers from the previous day. I personally do buy a lot of my ingredients fresh. But I occasionally buy cooked, pre-packed biological beets.
Preserved lemon…?
I must admit, it was new for me. I discovered it only a few months ago. I didn’t know what it was, I’d never heard of it and I didn’t know what I could do with it. But I just wanted it. Others may have this with clothes or shoes. Me with food!
After a while I opened the jar and tasted it. Very special. At first you just taste lemon, but then the taste seems a bit deeper and broader. You can eat the peel, including the white part. Unlike fresh lemon, the white does not taste bitter.
Milk or dairy-free
You can make this dessert with any milk of your choice. Regular milk, but plant-based milk works just as well. Personally I used coconut milk. That’s a bit more fatty and gives extra creaminess to your dessert.
Coconut blossom sugar
Personally I don’t eat refined sugar. In this recipe I use coconut blossom sugar. This is unrefined sugar from coconut blossom. It has a nice deep taste, almost caramel-like. It has a low GI and hardly causes bloodsugar levels to fluctuate.
Red beet chiapudding with preserved lemons
This recipe may contain
affiliate linksEquipment
- 2 nice bowls
- fridge
- (small) food processor
Ingredients
- 1 cup red beet cooked
- 5 tablespoons chia seeds
- 12 tablespoons plantbased milk dairy or any choice of vegan
- 3 tablespoons balsamic vinegar
- 2 tablespoons coconut flower sugar
- 2 wedges preserved lemon
For paleo
- 12 tablespoons almond or coconut milk
Instructions
- Combine the chia seeds with your milk of choice.
- Place in the refrigerator for at least 3 but preferable 6 hours. This might be the night before or somewhere in the morning. It will swell, become firmer and soft and creamy in taste.
- Place the firmed up chia seed mixture in the food processor, together with the chopped beetroot, sugar and vinegar. Mix into a smooth pudding.
- Cut the lemon wedges into very small pieces.
- Fill a nice glass with the pudding and top with the lemon.
Did you make this overnight chia or do you have any questions? Just leave a comment!