Smoothie Sunday: Beet Smoothie
As mentioned in a previous post, I’m trying to work more veggies into my smoothies this year. I decided to give beets a try, since, while they do have a certain earthiness about them, they also have a sweetness. The main hassle with this smoothie is that you’ll need to roast your beets the night before since they can take a long time to fully cook. Alternately you could use canned beets, but still without cooking them first you risk them retaining a bit of can flavor. While this smoothie may not be the sweetest, between the beet and nuts it may be one of the healthiest. And certainly one of the prettiest in color.
- 1 large, or 2 small beets, roasted and skin removed
- ¼ cup pecans
- 5-6 ice cubes
- 1 5.3 oz container vanilla yogurt
- ¼ cup orange juice
- 1 tsp cinnamon
- 1 tbsp sugar
- 1 tsp salt
Cut your beet(s) into chunks. Add the first 5 ingredients to your blender and mix until smooth. Add the cinnamon, sugar, and salt and blend until well mixed. Taste and add additional salt and sugar as needed. Drink and enjoy!
I will leave you with everyone’s favorite Beets.