The blender stops, and there it is — that pink. Not the pale pink of industrial yogurt. A deep, almost burgundy pink that spreads in the glass like a watercolor and is bound to turn heads at the table.
Ingredients :
- Raw beetroot — Use a raw beet, not vacuum-packed or jarred — those in vinegar will completely ruin the taste. Raw, it gives this intense color and earthy, slightly sweet flavor that defines the drink’s personality. One medium-sized beet is enough for two large glasses. Choose it firm, without soft spots.
- Milk — Whole cow’s milk for the creamiest result. Oat or coconut milk if you prefer plant-based — coconut milk adds an extra richness that goes really well with beets. Avoid almond milk, as it’s too watery and the texture will be disappointing.
- The sweetener — Optional but highly recommended, especially for those not used to beets. A teaspoon of honey or maple syrup rounds out the earthiness without masking the flavor. Taste before adding too much — some beets are naturally sweeter.
