Ingredients
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1 cup frozen raspberries (adds chill and thickness)
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1 medium red beet (steamed, peeled, and cooled)
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1 medium ripe banana (frozen is best for a creamy texture)
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1 cup unsweetened almond milk (or your preferred dairy-free milk)
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1/2 cup Greek yogurt or coconut yogurt for a vegan option
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1 tbsp chia seeds or hemp hearts (plus more for garnish)
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1 tsp maple syrup or honey (optional, to taste)
Instructions
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Prep the Beet: If using a raw beet, steam it until fork-tender, peel the skin, and let it cool completely. You can also use pre-cooked, vacuum-sealed beets for a quicker prep.
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Combine: Place the beet, frozen raspberries, banana, yogurt, and plant milk into a high-speed blender.
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Blend: Start on a low setting to break up the frozen fruit, then increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and vibrant.
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Adjust: If the consistency is too thick, splash in a little more milk. Taste and add sweetener if you prefer a dessert-like profile.
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Serve: Pour into a glass and top with a sprinkle of hemp hearts or chia seeds for a lovely crunch. Enjoy immediately!