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Rose Petal-Beet Smoothie

Have you ever cooked beets before? Just wash them, boil them whole until they are fork-tender through to the center, about 45 minutes; then peel them under cool running water by rubbing their skins off. Cube them now into 1" chunks. Spread them out on a parchment lined cookie sheet and freeze them. After about 2 hours they'll be frozen hard and ready for use in this recipe! (You will need two large or 3 medium size beets to yield 2 cups cooked, cubed beets for this recipe.)
Course Breakfast, Drinks, lunch, Snack
Cuisine American, Persian
Keyword beet, rose, smoothie
Prep Time 10 minutes
Total Time 13 minutes
Servings 2 people
Calories 192kcal
Author Megan
Cost $1.50 to $2

Equipment

  • blender
  • freezer

Ingredients

  • 2 cups beets , cooked, peeled & cubed and then frozen
  • 1 1/2 cups water
  • 1/2 cup yogurt , cultured cream, kefir, raw milk, avocado milk or coconut milk (use cultured dairy or non-dairy for GAPS)
  • 1/4 cup rose buds or petals dried
  • 3 Tablespoons raw honey or stevia, to taste

Instructions

  • Bring the water to a boil and add the rose buds or petals. Turn off the heat, stir the petals so they are all wet and allow them to steep for 15 minutes.
  • Place the frozen beets into a high-powered blender.
  • Strain the tea, pressing on the solids, and measure out 1 cup. Add this to the blender.
  • Add the dairy and your sweetener of choice.
  • Blend on medium-low speed, stopping and popping any air bubbles by the blade as needed, for about 50 seconds, until the smoothie is totally smooth.
  • Serve and enjoy!

Nutrition

Calories: 192kcal | Carbohydrates: 42g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 537mg | Fiber: 4g | Sugar: 38g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg