In the morning, set 1/3 of a cup of pecans to soak with a splash of lemon and a pinch of salt.
At night add soaked and rinsed pecans, chopped beets, lemon juice, Medjool dates, filtered water, a pinch of salt, into the blender. Blend until smooth.
In a bowl, mix together rolled oats, ground flax seeds, and raisins. Then incorporate the beetroot mixture. Transfer it to a jar.
Top with chopped plums (or cubed sweet apples if plums are not available). Set in a fridge overnight.
In the morning top with homemade almond yogurt or pudding, sprinkle with roasted walnuts, and glaze with honey.