Description
Gorgeous beet smoothie. AND it’s vegan!
Ingredients
- ½ cups Orange Juice
- ½ cups Coconut Milk
- 3 whole Pitted Dates
- 1 whole Medium Lemon, Peeled With As Much Pith (white) As Possible Removed
- 1 slice Fresh Ginger, Peeled (1/4-inch Thick Slice, About The Size Of A Quarter)
- ½ cups Roasted Beets (see Note*)
- 1 cup Ice Cubes
- 1 pinch Kosher Salt
Preparation
Note: Roasting fresh beets results in the best flavor. I have substituted Trader Joe’s brand roasted beets found in the produce section. I have not tried canned beets. They may work for you but I find the flavor of canned beets to be watered down.
To roast beets: Place fresh beets (minus their tops) on a baking sheet that you’ve lined with foil and bake in a 400 F oven for approximately 1 hour or until a fork slides in and out of the beet easily. No salt, pepper or oil is necessary. Bake time is dependent on the size of the beet—smaller beets will take less than an hour and larger beets might take 70-75 minutes.
Let beets cool for approximately 15 minutes and peel them. Make sure to wear clean rubber gloves if possible (those thin clear/white rubber gloves work well if you have them). If rubber gloves aren’t an option, you will have less stain on your hands if you can peel the beets under gently running water. Place peeled beets in a glass container to store.
For the smoothie:
Place all ingredients into a blender. Start blender on low speed and then increase it to the highest speed. Blend for at least 1 minute or until desired consistency is reached. Serve immediately . . . Cheers!
