One of my clients was out of town for a few weeks recently, and they very generously allowed us to collect their portion of CSA. Through this community agriculture project, participants receive a portion of the season’s crops. And although there is an upfront investment, the amount of organic, local fresh foods more than makes up for it. That is, of course, if you can be creative enough to use all your food before it goes bad!
In one bundle we received beets and, to be perfectly honest, I had no idea what to do with them! I’d seen canned beets in stores around Thanksgiving, and was never too crazy about them, and I also knew that the juices of these colorful roots had been used in red velvet cake…But what do you actually do with beets?
So I consulted the internet and found some recipes I thought sounded good. After a trial recipe where I followed directions, I decided to make my own recipe. Fortunately, I like my recipe even better! So here we have it, a smoothie recipe that can’t be beet!
…See what I did there?
Beet Smoothie
Two beets (greens removed and washed), cubed
One medium banana (**Since bananas are naturally so sweet, they prevent the beets from being overwhelming in this blend)
One cup blueberries
One cup frozen fruit (I used strawberries, peaches, and pineapple)
2 Tbsp chia seeds
Fruit juice of your liking (the amount you add determines the texture). I used about two cups of Naked’s Berry Blast.
Throw everything in a blender. Blend. Enjoy!! This mix yields 4 servings (nutrition info listed below is for one serving).
Not only does it look pretty, but it tastes good too! And with all that fresh produce, you know it’s an antioxidant powerhouse!
I added mint leaves to mine for presentation, but they were also really refreshing to nibble on after dinner.
177.5 calories, 1.4g fat, 35.8g carbs, 2.3g protein (415mg potassium)
What do you think? Would you try this recipe?
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