Beet Latte

Serves -8-10 depending on water content of your beets

1 kg raw beetroot
2 tablespoons grated fresh ginger
2 tbsp cinnamon
1 tsp vanilla pod powder
6 dl water
Oat milk to serve

1. Peel and cut the beets into small chunks. Add in a high speed blender, pour the water, cinnamon, ginger and vanilla. Blend until smooth.

2. Using a fine sieve, strain the mixture, remove the pulp (pulp can be used for raw crackers or powder. Do not waste, dehydrate to use later)

3. Measure your beet mixture, and add the same amount of oat milk. Heat the latte or pour in a latte machine to make some foams.

4. Serve warm. Dust some freeze dried raspberry pieces on top or use dehydrated pulp for decoration. If you will use the pulp, after dehydration, process in the blender to make powder. Using a sieve dust on the latte.

This recipe is adapted from Naturli Concept Cafe Oslo

Note: The original recipe calls vanilla sugar, we didn’t use. If you need sweetener, just add little bit molasses or maple. You can also follow the original recipe and add your sweetener during the blending process.