This oh-so nourishing and delicious treat has become a quick staple in our house. It pleases the 5 year old who loves eating “pink” things, to my ultrarunner husband, to me who is just always looking for easy and fun ways to superboost my immunity and add antioxidants.

Olympian Shalane Flanagan’s cookbook Run Fast Eat Slow is up there as one of our favorites. And we have a lot of cookbooks. Recipes are family and athlete friendly, and use few ingredients — win win win!

Beets are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. They improve blood flow, lower blood pressure, and increased exercise performance. Ginger and blueberries add more antioxidants and the nutter butter and milk add just enough creaminess to make this feel like a dessert.

Here’s the lowdown on the beet smoothie:

Ingredients

1 cooked beet (roasted, peeled and quartered) – can use uncooked if using a Vitamix or other high speed blender

1 c frozen blueberries

1 small frozen banana

1 c plant based milk (I like Califia’s coconut almond)

1 c coconut water (Vita Coco for a budget friendly great option)

1 inch fresh ginger root

1 T unsweetened nut butter of choice

Blend it all up together and enjoy! Make ahead for an easy on the go start to your day. Or turn it into a smoothie bowl and top with coconut flakes, chia and sunflower seeds!

Yummy pink goodness!