walls, pulling water-soluble antioxidants, betalains, and gingerols into the liquid base while rendering the beet tender.
Step 3: Blend and Emulsify
Remove the saucepan from the heat and allow the mixture to cool for 5 minutes until safe to handle.
Transfer the warm root mixture along with all cooking liquid into a high-powered blender.
Add the 1/2 teaspoon of cold-pressed coconut oil (or olive oil).
Secure the lid and blend on high intensity for 60 seconds until smooth. The small amount of healthy fat emulsifies into the liquid, binding
