This Red Velvet Beet Shake is ideal for a morning smoothie when your body needs an extra oomph from antioxidants. Yes, there are beets in here and they’re raw, not cooked, which makes this shake super easy to make first thing in the morning (or at night for a naturally sweet and healthy dessert)!
Today I’m sharing a super refreshing smoothie that’s ideal for this hot weather we’re having on the East Coast. I hope you’re keeping cool wherever you are. As the temps start to rise this summer, you’re going to want to have a few cooling recipes up your sleeve that you can rely on when you’re about to melt.
Please don’t melt.
Instead, you can enjoy this chilling shake that will hit the spot when you’re living in front of your air conditioner for some relief from the heat. All you’ve gotta do is toss everything into a blender and puree away!
Yes, that’s it.
This recipe is from my friend, Ali Maffucci and her new book, Inspiralized & More, which just hit stores last month. Ali’s recipes (see her site, Inspiralized) are easy, they’re fresh and they’re delicious. She’s all about inspiralizing veggies and I’m sure you’ve seen her previous cookbooks, which were all spiralized. This book, however, has more than just inspiralized veggies in it. It’s chock full of dishes for all ages that aren’t spiralized, so you don’t need a spiralizer to buy this book (see below for the cover)!
Now, go make this shake and let us know how you like it.
- cup unsweetened almond milk
- 1 large frozen banana
- 1 cup ice cubes
- 1 small beet cubed
- 1/2 cup frozen raspberries
- 4 large dates pitted
- 3 Tbsp. cacao nibs
In a blender, combine the almond milk, banana, ice, beet, raspberries, dates, and 2 tablespoons of the cacao nibs. Purée until smooth.
Divide the shake between two glasses or bowls. Sprinkle evenly with the remaining 1 tablespoon cocoa nibs before serving.