Liver Lovin' Beet Latte {Dairy-free, Paleo, Vegan}
Cook time: 
Total time: 
Serves: 1-2 servings
gluten-free, grain-free, paleo, dairy-free, egg-free, nut-free, AIP, vegan, vegetarian
  • 1 cup unsweetened non-dairy milk, plus additional ½ cup for frothing
  • 1 small beet, peeled*
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger (or 1 teaspoon freshly grated)
  • ¼ teaspoon vanilla bean powder (or extract)
  • 2 teaspoons honey, maple syrup or other sweetener, optional
Additional Options:
  • MCT oil or powder, coconut Oil, coconut butter, ghee, etc
  • Collagen peptides powder
  • Maca
  • Adaptogen mushroom powders, like reishi, cordyceps, etc
  1. Preheat the oven to 400ºF. Wrap the peeled beet tightly in foil and place in the center of the oven. Roast until done, when you can easily pierce it with a fork. 30 - 45 minutes, depending on the size.
  2. Add the whole roasted beet to the pitcher of your high speed blender. Add the non-dairy milk, cinnamon, ginger, vanilla bean, sweetener if you are adding and any other "boosts".
  3. Blend until smooth and creamy.
  4. In a small pot, heat up the blended beet latte ingredients until simmering. Remove from the heat.
  5. Add the remaining ½ cup of non-dairy milk to your frother or to a cup for a hand frother (or high-powered blender). Add a teaspoon or two of the latte mixture, for color, if you want.
  6. Pour the blended beet latte into your mug or mugs and top with the frothed milk. Give a sprinkle or cinnamon or beetroot powder. You can also stir the frothed milk into the latte to swirl. Enjoy hot! (You can also enjoy chilled, if you prefer)
If you want to roast the beet with the peel on and slip the peel off afterwards, when it's cooked, you can do that.

See all other recipe notes, options and suggestions in the post above
Recipe by Tasty Yummies at