RECIPE
Beetroot Rose Coconut Water
Blend a little cooked or raw beetroot with tender coconut water, rose water and optional jaggery, strain, then pour it over soaked chia seeds and pieces of tender coconut flesh. You get a vivid pink drink with a floral finish. It takes about 15 minutes, including soaking the chia.
Ingredients
- 1 tbsp chia seeds soaked in 3 tbsp water
- ¼ small beetroot, peeled and chopped
- 400 ml tender coconut water
- ½ tsp rose water
- 1 tsp jaggery powder, optional
- 2 tbsp tender coconut flesh, chopped, optional
- Ice
Method
- Soak the chia seeds in water for 10–15 minutes until they gel.
- Blend the beetroot with about 150 ml of the coconut water until smooth, then strain.
- Stir the beetroot juice into the remaining coconut water with the rose water and jaggery, if using.
- Divide the chia and coconut flesh between two glasses, add ice and pour the pink coconut water over.
Yield: 2 · Prep: 15 min
Get the colour right
A small piece of beetroot goes a long way. Start with less, because too much beetroot makes the drink earthy and hides the rose.
Good to know
Beetroot can temporarily turn urine pink or red. This is harmless and usually passes within a day or two.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Can I skip the chia?
Yes. The drink works on its own; chia only adds texture.
Raw or cooked beetroot?
Either. Raw beetroot is brighter and earthier; cooked beetroot is sweeter and milder.
Can I use packaged coconut water?
Yes, choose plain unsweetened coconut water.
SOURCES
