Making the Pirouette Smoothie with Ballerina Farm

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I had the immense pleasure of participating in the launch of Ballerina Farm’s new Pirouette smoothie recipe. A group of us girls met up at the Ballerina Farm store for a get-together and how-to demonstration. I’ve never made a smoothie with such unexpected ingredients and the addition of ginger and olive oil was utterly delightful. I am looking forward to making this smoothie again at home. Thank you for having me, Ballerina Farm! 

Pirouette Cherry-Ginger Smoothie:

1/4 C. Whole Milk

1/2 Scoop of Vanilla Bean Farmer Protein

1/2 Pitted Medjool Date

1/4 Small Steamed Beet

1/4 C. Frozen Strawberries

1 C. Frozen Cherries

1/4 Inch Fresh Ginger, Peeled

1-1/2 tsp. Lemon Juice, Freshly Squeezed

1/4 tsp. Kosher Salt

1 tsp. Extra Virgin Olive Oil

1/2 tsp. Beet Powder (optional)

Vanilla Bean Protein Yogurt:

1 Cup Whole Milk Plain Yogurt

1 Scoop of Vanilla Bean Farmer Protein

Pinch Kosher Salt

Directions:

To a high-powered blender, add the milk, protein powder, date, steamed beet, strawberries, cherries, ginger, lemon juice, and salt. Starting on low speed and slowly increasing to high, blend until completely smooth. Set aside. Measure the olive oil and set aside separately. In a small bowl, whisk together the yogurt, protein powder, and salt. To assemble, add the beet powder (if using) to a large glass or a Weck jar. Twirl the glass to let the beet powder stick around the sides of the glass. You can either leave the remaining beet powder in the glass, or toss whatever doesn’t stick to the sides.

Add a heaping ½ cup of the cherry ginger smoothie to the bottom of the glass. Drizzle half of the olive oil around the edges, then top with half of the yogurt mixture. Add another ½ cup of the smoothie, drizzle the remaining olive oil around the edges, and top with the last of the yogurt. Add the remaining smoothie and enjoy.