Because beets normally have an earthy flavor, they are rarely in contention as a smoothie ingredient. That, and I think most people don’t really know what to do with beets or how to cook them properly. Beets can be prepared many ways, but we prefer simply cooking them in broth (or water) with a bit of vinegar and salt – the vinegar really draws out their sweet and crisp flavor. If you’re not into cooking beets, then you should check out some of the pre-cooked options in your local markets’ produce section, such as Love Beets – who offers a variety of pre-cooked beets that can be used in a number of different applications, including this smoothie, salads, side dishes, and more!
Beet, Ginger & Coconut Smoothie
- 1 beet, peeled and diced (or leftover cooked beets)
- 2 cups beef bone broth
- 1 tablespoon apple cider vinegar (if cooking beet)
- 1 cup coconut milk
- 2 tablespoons peeled and chopped fresh ginger
- Juice of 1 lemon
- 1 tablespoon raw honey
- 1 teaspoon ground coriander
- 1 cup ice
If using pre-cooked beet, combine all the ingredients in a blender until smooth, about 5 minutes, then serve.
If cooking the beet, combine the diced raw beet, 1 cup of the beef bone broth, and apple cider vinegar in a small saucepan over medium-high heat. Bring to a simmer and cook until knife-tender, about 20 minutes.
Transfer the beets and broth to a blender, add the remaining ingredients, and blend until smooth.
Serve immediately, or store, covered, in the refrigerator for up to 1 week. Alternatively, you can freeze this drink into ice pops or ice cubes and thaw as needed. They will keep for up to 6 months.
- Kale & Chard Green Smoothie
- Bone Broth Smoothie Bowl
- Cocoa & Coconut Milk Bone Broth Latte
- Summertime Smoothies with Bare Bones Broth