Beet-Ginger Smoothie (Paleo | AIP | GAPS | Vegan)
A fruit-free, vibrant pink beet and ginger smoothie sweetened with maple syrup.
🍳 Cook: 15 min
Ingredients
| 2 | large whole beets, unpeeled | |
| 2 cups | 480 ml | milk of choice (avocado, macadamia or coconut milk, OR raw for Primal) |
| 1 cup | 240 ml | cream (coconut cream / high fat coconut milk or other creamy or high fat veggie milk, OR raw for Primal) |
| 3 Tablespoons | 45 ml | pure maple syrup |
| 1-2 inch nub | fresh ginger, chopped roughly, unpeeled | |
| 1 teaspoon | 5 ml | vanilla extract |
Instructions
Equipment: blender, small saucepan, freezer.
- Cook beets by steaming them or boiling slowly until they're fork-tender through to their centers (about 15 minutes). Allow to cool. Run under cool water and rub off the peel. Cube into approximately 3/4" cubes. Spread beets onto parchment lined cookie sheet and freeze, 6 hours minimum or overnight. (If making ahead, gather up frozen cubes and place in freezer storage container until you're ready to use.)
- Place frozen beets into high-powered blender. Add maple syrup, fresh ginger, and vanilla. Add 2 cups milk of choice. Process on medium speed until the chunks are smaller and blender stops because it needs more liquid.
- Add cream, release air bubble by blade, and process again on high speed until milkshake/smoothie is totally smooth, about 25 seconds.