Thursday, January 24, 2013

The Mighty Beet Smoothie

I've recently gotten "into" beets. My kids? Not so much. There's no way to "hide" beets, due to their vibrantly beautiful coloring, but there are ways to dress them up so they're irresistible.

Today we made a smoothie using beets. My son was resistant at first, but when he saw his little sister scarfing down her smoothie and asking for more, he couldn't help but be curious. Result: two happy kiddos with bellies full of mommy-pleasing foods.

Mighty Beet Smoothie
4-6 servings, depending on the belly size

1 cup plain Greek yogurt
1 cup non-fat milk, more if needed to make smoothie smooooth
1/4 cup flaxmeal {or Chia seeds}
1/2 cup frozen spinach
1-2 whole beets*

and then any combination of fruits you'd like. Today we did:

juice from 3 fresh oranges from our yard
2 cups mixed berries/fruit, frozen

Place all ingredients in a blender and blend away until you've reached your desired consistency. Then, drink up!

*How are the beets prepared? Cut off their root and tips {save the greens for sauteing as a side, putting in a pasta sauce, or mixed in with roasted vegetables}, cut in half, and place in Pyrex with a little water. Cover with foil and roast in oven for 25-30 minutes around 350F, until soft when tested with a fork. Keep covered but let cool slightly. Peel the skin off and quarter. At this point you can put them in the shake, freeze them for later, or warm up some oil and garlic in a pan and saute them for utter yumminess! 

My friend, Jessica, has a fantastic beet salad recipe using fresh orange juice and avocados. I'll have to get that for you.

How do you enjoy beets??


1 comment:

  1. I am so "into" beets right now too! I love slow roasting them, and eating them chopped with goat cheese and balsamic glaze (or "black goodness" as Hank calls it!)