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Prep time
5 minutes
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Cook time
40 minutes
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makes
28 ounces
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
Ingredients
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1
medium/large beet (not huge)
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1
apple, sliced from core
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1/2 cup
frozen strawberries
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3 tablespoons
almond butter
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1 teaspoon
cinnamon
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1 cup
unsweetened vanilla almond milk
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3 tablespoons
vanilla protein powder, optional
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1/2 cup
ice, optional
Directions
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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.
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Add all ingredients to a blender and blend until pureed. Add more almond milk if you prefer a thinner smoothie.
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