For the icing:
1/4 cup cream cheese, softened
2 tablespoons unsalted butter, softened
1 to 2 tablespoons powdered sugar
For the oatmeal:
2 1/4 cups water
1/4 cup finely grated beets
4 teaspoons cocoa powder
2 tablespoons brown sugar
Salt
1 cup rolled oats
1 teaspoon vanilla extract
In a small bowl, whisk together all of the icing ingredients until well incorporated and smooth. Set aside.
Fill a 2-quart pot with 2 1/4 cups water. Add the grated beet and bring the water to boil. Boil for 1 minute before whisking in the cocoa powder, brown sugar, a pinch of salt, and the oats. Lower the heat and simmer until the water is almost completely absorbed, stirring often.
Mix in the vanilla extract. Continue cooking until the oatmeal is the desired consistency. Divide the oatmeal between two bowls and top each with a dollop of icing.