Name: Rose Velvet Smoothie
Total time: PLACEHOLDER
Ingredients: 1 cup ice; 8 ounces peeled cooked beets , halved; 3 tablespoons cacao nibs; 1 tablespoon maple syrup; 1½ cups dairy or plant-based milk , plus extra as needed; ¼–½ teaspoon rose water

Why This Recipe Works

Cacao nibs are intensely chocolaty but with no added sugar, so when determining whether to pair them with raw or cooked beets, we chose cooked because they were sweeter, and the softer texture let them whip into a smoother consistency. For a more dessert-like base, maple syrup and milk were all we needed to naturally sweeten the smoothie without masking any existing flavors. Our ingredient list brings together all that is Valentine's Day with our last flavor, a splash of rose water. The perfumy, floral taste melted into the rich smoothie to add complexity that is not quite savory and not quite sweet. We had the best success using vacuum-sealed cooked beets; they are typically stored with other prepared fresh produce.

Before You Begin

Canned beets are also an option; be sure to purchase the unsalted variety and rinse them thoroughly before using. We recommend starting with the lesser amount of rose water and adding more to taste.

Instructions

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 1 minute. Adjust consistency with extra milk as needed. Serve.