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child's hand holding a beet-ginger smoothie with straw
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Beet-Ginger Milkshake/Smoothie

A veggie smoothie never tasted this good. NO fruit. NO green. This one's bright pink and so. much. fun. BEET-GINGER Smoothie is Paleo/Primal, AIP, GAPS and Vegan.
Course Beverage, Breakfast, Dessert, Snack
Cuisine American
Keyword aip, beet, gaps diet, ginger, paleo, primal, smoothie, vegan
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 3 servings
Calories 431kcal
Author Megan
Cost $2

Equipment

  • blender
  • small saucepan
  • freezer

Ingredients

  • 2 large whole beets unpeeled
  • 2 cups milk of choice: Avocado, Macadamia or coconut milk OR raw for Primal
  • 1 cup cream : coconut cream/high fat coconut milk or other creamy or high fat veggie milk OR raw for Primal
  • 3 Tablespoons pure maple syrup
  • 1-2 inch nub ginger fresh, chopped roughly, unpeeled
  • 1 teaspoon vanilla extract

Instructions

  • Cook beets by steaming them or boiling slowly until they're fork-tender through to their centers (about 15 minutes). 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 of choice. 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.

Nutrition

Calories: 431kcal | Carbohydrates: 24g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 103mg | Potassium: 319mg | Sugar: 21g | Vitamin A: 1430IU | Vitamin C: 1mg | Calcium: 257mg