Beet-Ginger Smoothie

Beet-Ginger Milkshake/Smoothie

Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 3 servings
Author Megan


  • 2 large whole beets unpeeled
  • 2 cups raw milk or coconut milk
  • 1 cup raw cream or coconut cream/high fat coconut milk
  • 3 Tablespoons pure maple syrup
  • 1-2 inch nub fresh ginger, chopped roughly, unpeeled
  • 1 teaspoon vanilla extract


  • Cook beets by steaming them or boiling slowly until they're fork-tender through to their centers. 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. 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.
  • Serve.