You want the beet grated super finely. The best way to do this is on a microplane. If you don't own a microplane, pulse the beet in a food processor until pulp like. This recipe does not require sugar of any kind. I think it is plenty sweet on its own for a bowl of oats or yogurt or breakfast/snack. If you wanted to sweeten it for a dessert application, adding in a tablespoon or two of maple syrup, honey or coconut sugar would be lovely. Additionally, a table of cornstarch at the end of the cooking process thickens it for custard or cake-filling applications.