You are here

Beet-and-Coconut Milk Shake

Beet-and-Coconut Milk Shake


  • 1 can coconut milk (15 ounces)
  • 1/2 cup roasted red beets
  • 1 cup ice
  • 1/2 teaspoon vanilla-bean paste
  • 1 teaspoon agave nectar
  • 3 teaspoons extra-virgin olive oil


  1. Place coconut milk, beets, ice, vanilla-bean paste, and agave nectar in a blender and puree.
  2. With the motor running, drizzle in olive oil and continue to blend until incorporated.


  • Courtesy of Chef George Morris of Black Iron Kitchen and Bar at Madeline Hotel and Residences in Telluride, Colorado


Add a comment