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
medium/large beet (not huge)
apple, sliced from core
unsweetened vanilla almond milk
vanilla protein powder, optional
In This Recipe
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.
Add all ingredients to a blender and blend until pureed. Add more almond milk if you prefer a thinner smoothie.