Send your sweetie to bed with this nightcap and they’ll be sure to have sweet dreams. Studies have shown that compounds in red beetroot have powerful antioxidant and anti-inflammatory properties, thus making this beautiful bevvy not only good but good for you too.
Since Valentine’s Day is a special occasion, feel free to add a splash of your favourite liquor to make this nightcap just a little bit naughty.
1 small red beet, trimmed
1 Medjool date, pitted
1/2 vanilla bean, cut in half and seeds scraped out
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
3 cups (750 mL) unsweetened almond milk, divided
Edible dried rose petals, for garnish (optional)
Preheat oven to 400 F (200 C).
Place square of parchment paper in oven-safe frying pan or on small baking sheet. Place beet on parchment paper along with a couple of tablespoons of water. Roast until a knife easily pierces to centre of beet, about 40 to 60 minutes. Let beet sit at room temperature until cool enough to handle. With paper towel, rub off beet skin and discard before cutting beet in half. Reserve half of beet for another use.
Into pitcher of high-speed blender, add half of roasted beet, date, vanilla bean seeds, cinnamon, ginger, and 1/2 cup (125 mL) almond milk. Blend until well combined and smooth. Divide beet mixture between 2 serving mugs.
Warm remaining almond milk in small saucepan over medium heat, stirring often, until steaming. Pour into serving mugs and stir to incorporate into beet mixture. Garnish with rose petals, if desired, and serve immediately.