- Food and Cooking
Fresh Beet Smoothie
Enjoy Your Veggies
In my effort to increase my vegetable intake I have resorted to adding them my smoothies (blended fruit, juices, and ice) on many a recommendation.
I have had a successful run of adding kale, collards, spinach, and swiss chard to my smoothies and have now moved from leafy vegetables to rooted ones -- specifically the beet root.
What I especially like about beet smoothies is the amazing color that is produced. One little beet can transform the color of a smoothie to an intense red.
This lens contains two beet recipes for you to try.
Citation: image copyright M. E. Wood.
Raw or Boiled for 10
Most people tend to eat beet root cooked either for soup or pickling. In this case the beet root can be used raw "as is" but I like to boil it for about ten minutes so it is easier to peel. Chop off the thick top and the tip at the bottom then cut in half or quarter if they are particularly large. Put in boiling water for ten minutes. Do not be concerned by the change of color. There are still many vitamins to go around. If you know you are going to be eating beet smoothies a few days in a row you can boil extra and not peel them but stick them in an airtight container in the fridge for the next day.
If you have the time you can roast the beets for a few hours to retain more nutrients (over boiling) and enrich the flavor.
This recipe makes a beautiful deeply colored red drink. The first taste, especially if you are not a beet eater is unusual. Do not abandon it immediately. I highly recommend using the sugar or sugar substitute the first time you try this and as you become accustomed to the taste you can reduce it. I have become so accustomed to the taste that I do not use additional sweetener.
- Prep time: 15 min
- Cook time: 5 min
- Ready in: 20 min
- Yields: 1 Large or 2 Small
- 3 small beet roots peeled and chopped
- 1/3 cup frozen blueberries
- 1/2 cup frozen strawberries
- 1 teaspoon skim milk powder
- 3 teaspoon of rough bran
- 1/4 cup orange juice
- 1/2 cup skim milk (or water if you prefer)
- 1 to 3 teaspoons of sugar substitute (optional)
- Add all ingredients to a blender or smoothie processor. Be sure that the beets are closest to the blades to ensure adequate pulverization. If you are using a smoothie processor like the Magic Bullet then start off by pulsing to break up large pieces before blending.
- Obviously, if you have blueberries and strawberries in season, fresh can be substituted for frozen. In which case I would add six to eight ice cubes to the blend. Adding ice chills the veggies and fruit making the drink more palatable.
- I hope you enjoy adding beets to your smoothies as much as I do. If you have other vegetable suggestions, leafy or root, to use as smoothie additions please share them in the comments below. I would love to hear what you have tried!
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Another Beet Smoothie Recipe
I was experimenting with beets again this week and created this delicious (both in taste and color) beet smoothie.
1/3 cup frozen blueberries
1/3 cup mixed berries
1 teaspoon skim milk powder
4 teaspoons of raw bran
1 yogurt cup (about 1/3 cup of plain yogurt)
1/4 cup orange juice
Dash of milk
Blend and enjoy!
When you make your beet smoothies do you like your beets to be cooked or raw?
Cooked or Raw?
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