The true story is that I have only recently become enamored with beets. When I was little we were served them microwaved from a can, and I detested everything about them. They were right up there with canned peas. Blech. We’ve come a long way baby. Now, our love affair is going strong. A great benefit to adding beets to your green smoothies (besides the nutrition!) is that it turns the smoothie a beautiful red, masking green things. Red is a much more palatable color to drink – who knows why? Beets are such a wonderful way to fool your children and other small creatures under your care. I have recently discovered the gorgeous orange beets in the supermarket. I had to buy them on principle, alone! Why, I’m practically giddy every time I enter the produce aisle. As I was trying to get a good photograph I looked outside at the fall leaves. Mother earth became the perfect backdrop for our fall smoothie.
A Fall Smoothie With Beautiful Beets
- 1-2 Cups Water
- 1 Red Beet, peeled, raw or cooked
- 1 Orange Beet, peeled, raw or cooked
- 1 Cup Frozen Spinach or Kale
- 1 Granny Smith apple, cut
- 1 Cups Frozen Blueberries
- 1 Avocado, skin off
- 1 Carrot, scrubbed
- 1-2 Tablespoons Chia Seeds
Directions: Throw it in the blender and give it a whirl! For more smoothie recipes go HERE.
A concluding word: If you are new to smoothies, you’ll want to add more fruit than vegetables. If you stick with it, your palate will adjust and you won’t need so much fruit. For this smoothie you could use just one beet, rather than two. You could add a banana for taste and creamier texture. Chia seeds are a fantastic source of fiber, protein, Omega-3 fatty acids and various micronutrients. They will thicken your smoothie considerably, especially if you let it sit.
Sometimes I use leftover beets from this salad for the next day’s smoothie. I’m all about easy.
Seen this book? I want it. In fact, I wish I had written it.
Happy Weekend! Drink a smoothie. Feel like a champ.