Our Can’t Beet Me Smoothie is one of the recipes that started it all. Beets are a favorite among elite athletes, since they’re packed with nutrients, and studies show they may help improve endurance. The problem is many runners just don’t like the earthy taste of beets, especially not for breakfast. That’s where our smoothie recipe saves the day.
Since so many of you have shared your love of this smoothie with us on Instagram, we created an incredible new version of this recipe in Run Fast. Cook Fast. Eat Slow. We named it the Can’t Beet Me Smoothie 2.0. We can’t share this new recipe just yet (cookbook two launches August 14th!), but we want to inspire you to keep making nourishing beet smoothies especially as the weather warms up. So now’s your chance to come up with your own award-winning concoction and share it with runners everywhere!
Craft your own delicious smoothie recipe (one rule: recipe must include beets), test out your recipe on friends, post your recipe on Instagram and tag it with #runfasteatslow and #cantbeetme. Also tag us so we spot your post! (@shalaneflanagan @elysekopecky). We will personally test out your variations and will repost our favorites!
Here's our method for quickly cooking beets for smoothies or salads:
QUICK STEAMED BEETS
Cut unpeeled beets into quarters. Place in a steamer basket in a small pot and fill with just enough water to reach the bottom of the basket (to preserve nutrients you don’t want the beets simmering directly in the water). Cover and bring the water to a boil. Reduce the heat to low and simmer for 20 to 25 minutes. Cool, peel, and store in the fridge for up to 5 days.
QUICK INSTANT POT BEETS
Place whole, trimmed beets on a steamer insert set inside your Instant Pot. Add 1 cup of water. Lock the lid and seal the valve. Press the Manual button and set to 15 minutes on high pressure. Release the pressure. Use a knife to check for doneness. Large beets may need an extra 5 to 10 minutes.
Also be sure to join our e-newsletter to receive sneak peek recipes and updates on our book tour. We will be sharing our next recipe from our new cookbook just in time for Mothers Day.
Shalane & Elyse