Valentine's Day

The Beetcute Smoothie

February 12, 2021
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Photo by iloveNick1!
Author Notes

Isn't she GORGEOUS? I had a smoothie like this at a café in El Paso, TX called Tippi Teas and it was so good, I knew I had to try to recreate it at home. You can just use one or two small beets if you're nervous about the beet flavor but still want the pretty color. I like to roast my beets ahead of time and put them in the fridge so they're cold when I want to make my smoothie, but you could also microwave them if you're in a pinch for time and just add ice. —saltedspoonful

  • Prep time 5 minutes
  • Cook time 40 minutes
  • makes 28 ounces
  • 1 medium/large beet (not huge)
  • 1 apple, sliced from core
  • 1/2 cup frozen strawberries
  • 3 tablespoons almond butter
  • 1 teaspoon cinnamon
  • 1 cup unsweetened vanilla almond milk
  • 3 tablespoons vanilla protein powder, optional
  • 1/2 cup ice, optional
In This Recipe
  1. Cook beets by either a.) roasting them, wrapped in foil, in a 400° oven for 40–60 minutes, or b.) microwaving them in a covered dish with an inch of water for 7-12 minutes (be sure to puncture skin like a potato). For both methods, go with the shorter time for smaller beets, longer time for bigger beets. They should be easy to puncture with a fork when they're ready. Let beets cool, then peel off the skin with a spoon or a butter knife.
  2. Add all ingredients to a blender and blend until pureed. Add more almond milk if you prefer a thinner smoothie.

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