When I was a kid, there was no side dish I loathed more than beets. My mom used to boil it until it got very soft, and I would watch in awe as the color of the water turned into a crimson hue. After tasting it a few times, I would wonder who on earth enjoyed such a tasteless thing and all my mom told me is, “it’s good for you.” Well turns out she was right. Beets have a number of impressive benefits including their ability to lower blood pressure, promote liver and blood detoxification, improve digestion, support brain health, and so much more. I have since come to enjoy the flavor, especially shredded raw in salads, but because I’m always looking for new ways to incorporate it, I tried making a beautiful pink-hued beet latte, so move over matcha. Here’s the recipe.
• 1 medium beetroot or organic beet powder
• Fresh ginger (add this to taste; you can also use ginger powder but using fresh will give you a nicer flavor and more health benefits)
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup non-dairy milk (preferably unsweetened)
• 1 tsp raw honey or maple syrup (omit if using sweetened milk)
• Edible rose petals to garnish (optional)
1. Boil the beetroot until soft. If using the beetroot powder, skip this part.
2. After it is cooked, removed the skin and toss it in a blender with all the ingredients listed above.
3. Strain the ginger fibers out for a smoother drink. One way to avoid this to grate and squeeze the ginger juice into the mixture prior to blending.
4. Add the mixture to a saucepan and heat until warm.
5. Add any additional adaptogens or superfoods you like and enjoy.